Roasted Vegetables and Pasta Bake

This yummy Roasted Vegetable and Pasta Bake recipe is a great way to use up your summer garden vegetable & herb harvest.

The recipe calls for 3 cups of marinara sauce, but instead of store-bought, I like to use my homemade sauces: Roasted Vegetable Sauce or Roasted Red Plum Tomato Sauce.

Roasted Vegetables and Pasta Bake

Ingredients

• 1 Pepper, any color
• 1 zucchini
• 1 yellow squash
• 1 eggplant
• 1 onion
• 2 tomatoes
• olive oil
• 1 Tbsp Italian seasoning
• ½ tsp salt
• ½ pepper
• ½ lb penne
• 3 Cups marinara sauce (store-bought or homemade Roasted Vegetable Sauce or Roasted Red Plum Tomato Sauce.
• 1 Cup mozzarella cheese
• ¼ cup grated Parmesan Cheese
• 2 Tbsp bread crumbs

Directions

1. Preheat oven to 450 degrees.
2. Chop all of the vegetables into 1 inch cubes or slices. Lay out flat on a rimmed baking sheet. Drizzle with olive oil and coat evenly. Sprinkle the Italian seasoning, salt, and pepper over the veggies. Roast vegetables for 15 minutes.
3. While veggies are roasting, cook penne in boiling water for 6 minutes. (DO NOT cook for 9 minutes, as per the box instructions. You want the penne to be undercooked.) Drain
4. In a large bowl or the pot that you cooked the pasta in, combine the roasted veggies, pasta, marinara sauce, mozzarella cheese and pour into a greased 13 X 9 baking dish.
5. Top with the breadcrumbs and Parmesan cheese.
6. Bake at 450 degrees for 20-30 minutes or until bubbly.