Roasted Vegetable Pasta Bake recipe
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Ingredients
- 1 medium eggplant, chopped 1 red bell pepper, chopped 1 large tomato, chopped 1 large onion, chopped 1 stalk celery, chopped 3 cloves garlic, chopped ½ teaspoon dried basil salt and ground black pepper to taste ¼ cup olive oil ½ (16 ounce) package fusilli pasta 1 (28 ounce) jar pasta sauce 2 cups shredded mozzarella cheese
Nutrition Info
- 704.7 caloriescarbohydrate: 85.3 gcholesterol: 40.1 mgfat: 29.6 gfiber: 13.7 gprotein: 27.4 gsaturatedFat: 9.3 gservingSize: -sodium: 1211.4 mgsugar: 27.2 gtransFat: : -unsaturatedFat: : -
Directions Roasted Vegetable Pasta Bake
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.
Roast in the preheated oven until just fork-tender, about 30 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta, combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.
Bake in the preheated oven until cheese is bubbling, about 20 minutes.