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Baked Pasta with Vegetables

Baked Pasta with Roasted Vegetables

Erica Dinho
5 from 9 votes
Course Main Course
Cuisine International
Servings 4 servings

Ingredients
 

  • ½ pound of tubular pasta penne or ziti
  • 2 cups tomato sauce
  • ½ cups mozzarella cheese
  • ¼ cup Asiago cheese
  • Fresh basil
  • 2 zucchini sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 large red onion sliced
  • 2 cups broccoli florets
  • 1 cup fresh corn kernels
  • Olive oil for roasting the vegetables
  • Salt and Pepper to taste
  • 3 Tbs. extra-virgin olive oil
  • ½ cup minced mixed fresh thyme basil, and oregano
  • ¼ teaspoon red pepper flakes

Instructions
 

  • Pre-heated the oven to 350° F.
  • Line a baking sheet with parchment paper. Place the sliced vegetables on the baking sheet and drizzle with the olive oil. Add the herbs and season with salt and pepper.
  • Place in the oven and bake for 35 minutes or until the vegetables are cooked. Let it cool.
  • Bring a large pot of water to a boil and salt the water. Add pasta and cook the pasta to al dente.
  • Preheat your oven to 400 degrees F.
  • Drain pasta and add it to a casserole dish. Add tomato, mozzarella cheese and grated Asiago.
  • Stir and add the roasted veggies over the pasta, as much as you like.
  • Add some mozzarella cheese over the pasta. Add a final sprinkle of Asiago. Bake until top is golden and cheese melts, about 20 minutes.
Keyword meatless recipe
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