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Baked Roasted Vegetable Pasta
Ingredients
- 2 cups Penne pasta (or any of your choice)
- ½ cup green peas (using frozen)
- ½ cup corn kernels (using frozen)
- 1 cup shredded cheese (using Mexican blend of 4 cheese : Monterey Jack, Medium Cheddar, Queso Quesadilla and Asadero Cheese)
- ½ cup shredded mozarella
- ½ tablespoon
dry parsley flakes
- ½ tablespoon dry Italian seasoning
- Roasted Veggies
(as below)
- Pasta Sauce (as below)
For Roasted Veggies:
- 1 cup zucchini, chopped in 1 inch pieces
- 1 cup yellow squash, chopped in 1 inch pieces
- 1 cup broccoli florets,
- 1 cup red bell pepper, chopped in 1 inch pieces
- ¼ cup carrots, chopped in ½ inch circles
- 1 tablespoon olive oil
- ¼ teaspoon dry rosemary
- ¼ teaspoon
dry oregano
- ⅛ teaspoon
dry parsley flakes
- salt and black pepper to taste
For the Pasta sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 bay leaf
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 15 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 teaspoon Italian seasoning
- 10-15
fresh basil leaves
- 1 teaspoon sugar (optional)
- 1 teaspoon red chilli flakes (or to taste)
- salt and pepper to taste
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Instructions
Cooking Pasta
- Bring a pot of water to a boil and then season it with salt. Add the pasta to it and cook till Al-dente about 10 -15 mins. Reserve about a cup of the starchy pasta water. Drain the remaining. Rinse the pasta. Once all the water has drained transfer the pasta back to the pot. Keep aside.
For roasted veggies:
- Preheat the oven to 425°F.
- Line a baking tray with aluminium foil and add the chopped veggies on it.
- Sprinkle oil, salt, pepper, dry rosemary, dry oregano and dry parsley flakes and mix well.
- Bake for about 15 mins. The veggies should be ¾th cooked (as they will cook later when we bake them with pasta). Our Veggies are done. Keep them aside.
For the Pasta Sauce:
- In a saucepan, heat the oil and butter on medium-low until the butter melts. Then add the bay leaf and minced garlic and saute for about a minute.
- Now add the onions and saute until golden brown and soft.
- Next add the diced tomatoes and cook for about 10 mins covered on medium heat until the tomatoes are soft.
- Stir in tomato paste along with 1 cup of starchy pasta water, talian seasoning, parsley, salt and pepper and simmer for 20-25 mins medium low or until the sauce has thickened and reduced.
- Usually the sauce will sweeten as you cook but if you want to cut the sourness add some sugar.
- Tear in the fresh basil leaves and cook for about 5 mins more. That's its, Pasta Sauce is ready. Keep aside
For Assembling the Pasta
- To the pot of pasta add the roasted veggies along with the thawed green peas and corn. Then add the pasta sauce and about ½ cup of Mexican cheese blend. Mix well.
- Lower the oven temperature to 375F.
- Grease a 9X13 inch baking dish with some cooking oil spray or butter and transfer the pasta into it. Spread the pasta evenly.
- Sprinkle evenly the remaining ½ cup of mixed Mexican cheese blend followed by mozzarella (you can also add bread crumbs). Top it up with some dry parsley flakes and Italian seasoning. Bake for about 20-30 mins of until the cheese has melted and is slightly golden brown.
Notes
- If you plan to cook the pasta ahead of time then after draining the water coat it with 1 -2 tablespoon of olive oil to prevent the pasta from sticking to each other.
- You can add any other veggies you like e.g: mushrooms, green beans etc.
- I have used Penne, but any type of pasta would work for this recipe.
- The amount of spice and cheese can be added as per taste preference.
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