Roasted Veggie Pasta Bake

The perfect dish to make if you’re looking to feed a group, or just in need of having leftovers around for your week. I bake it off once and it lasts for a couple of days, reheating nicely as needed. It’s filling and flavorful and very forgiving. You can use any vegetables of your choice- I had these lying around from a recent farmer’s market trip but I have used so many other variations, like bell peppers, mushrooms, and peas. This will also work with a number of pasta choices, from penne to orecchiette, whether made from spelt, durum, or spinach, you cant go wrong!

I recently made this for my husband while I did a three day cleanse. We had a deal– I get to cleanse; he gets a great filling meal. I cleaned out the fridge with this one, cooked once, and he loved it and ate it all week long. Everyone was happy. Take note: this is as close to a casserole as I will get! And can also easily be made vegan, just omit the cheese. Enjoy!

Roasted Veggie Pasta Bake

{Serves 6}

1/4 bunch green cauliflower

1/4 bunch purple cauliflower

1/2 large eggplant

1 bunch fresh broccolini

1/4 cup extra-virgin olive oil, plus more for drizzling

Sea salt

Freshly ground black pepper

Fresh (or dried) herbs, chopped (I used oregano, thyme and basil)

1 lb whole wheat shells (or other pasta of choice)

3 cups marinara sauce (store bought or homemade)

1/4 – 1/2 cup Fresh mozzarella, chopped into small pieces (optional)

 1- 2 Tbsp Grated Parmesan cheese (optional)

1/4 cup whole wheat bread crumbs (optional)

Preheat oven to 450 degrees F.

On a baking sheet, toss the vegetables with olive oil and season with sea salt, freshly ground black pepper and herbs. Bake until tender, about 15 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. The key here is to NOT cook the pasta completely, since you will be cooking the pasta a second time in the oven.  Drain in a colander, drizzle with olive oil an set aside.

In a small bowl, combine the bread crumbs (if using), Parmesan cheese and more of the fresh herbs. Set aside.

In a large bowl, combine the pasta with the roasted veggies, marinara sauce, mozzarella (if using). Season with sea salt and pepper. Gently mix until the pasta is coated with the sauce and ingredients are combined.

Pour the pasta into a 9 x 13 x 2-inch baking dish. Top with the bread crumb mixture and drizzle with more olive oil. Bake until the top is golden and the sauce us heated through, about 25 minutes.

3 thoughts on “Roasted Veggie Pasta Bake

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