Roasted Vegetable Pasta Bake

Pour the mix into a baking dish.

Roasted vegetable pasta bake.

Mix in two cups of mozzarella cheese.
Mix roasted vegetables with cooked pasta in a large bowl.
Cover with the remaining pasta then vegetables then the remaining sauce.

Meanwhile cook pasta according to package directions.
Toss the squash carrots and broccoli with the olive oil and a pinch each of salt and pepper.
Add the tomatoes puree stock wine spinach and seasoning and stir well5.

Load it up with even more vegetables.
Meanwhile cook pasta in large saucepan as directed on package omitting salt.
Try roasting broccoli cauliflower or eggplant add a bit of protein by mixing in some shredded rotisserie chicken or ground.

On a baking sheet toss the peppers zucchini squash mushrooms and onions with olive oil.
Roast for 20 25 mins until starting to brown at the edges4.
Spoon the ricotta mixture on top of the sauce in an even layer.

Bake for 15 to 20 minutes until the cheese is brown and bubbling.
Top vegetable pasta bake with 1 cup mozzarella cheese and 12 cup parmesan cheese.
Stir to evenly coat vegetables.

Spread the onion summer squash zucchini eggplant and red bell pepper out onto two baking sheets with rims.
Mix well and place in a single layer on a baking sheet.
Or until vegetables are tender and golden brown.

Directions preheat the oven to 450 degrees f.
While the vegetables are cooking make the ziti.
Here are a few ways you can evolve this roasted vegetable pasta bake recipe.

Drizzle vegetables with olive oil and sprinkle with salt and black pepper.
Roast the vegetables in the preheated oven until soft and starting to brown 20 to 25 minutes.
You may need two sheets roast for 35 40 minutes until just tender.

Pour the sauce over the pasta and veggies and top with the remaining cheeses.
Bake uncovered at 4250 for 20 25 minutes or until tender.
Stir and turn over vegetables after about 10 minutes of baking.

Use vegan mozzarella and parmesan instead of regular.
Toss the pasta and the vegetables together in an ovenproof casserole dish.
Put half of the cooked roasted vegetables into the prepared baking dish then half of the pasta and top with 1 cup of the sauce.

Spray a deep 139 inch baking dish with olive oil spray.
Spread cauliflower carrots onions and garlic onto foil covered rimmed baking sheet.
In a large bowl toss the drained pasta with the roasted vegetables marinara sauce.

Mix in the pasta then press down the pasta below the liquid cover the pan with foil and bake for 40 minutes.
Preheat oven to 375 degrees fahrenheit.
Add marinara sauce and pesto sauce to pasta and vegetables.