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Roasted Veggie Pasta

Total Time

Prep: 40 min. Bake: 25 min.

Makes

16 servings (3/4 cup each)

"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland

Ingredients

  • 4 small zucchini, halved lengthwise and cut into 1-inch slices
  • 2 large onions, cut into wedges
  • 2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices
  • 2 large sweet yellow peppers, cut into 1-inch pieces
  • 1 cup fresh baby carrots, halved lengthwise
  • 2 tablespoons olive oil
  • 3-1/2 cups uncooked fusilli pasta
  • 2 cups shredded fontina cheese
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup canned diced tomatoes in sauce
  • 1/2 cup grated Parmesan cheese, divided
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°.
  2. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture.
  3. Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

Nutrition Facts

3/4 cup: 263 calories, 16g fat (9g saturated fat), 49mg cholesterol, 273mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 9g protein.

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