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Baked Roasted Vegetable Pasta

Baked Roasted Vegetable Pasta

Shweta Arora
No ratings yet
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian
Servings 4 people

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

  • 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

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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