Mixed Roasted Vegetables and Pasta

Looking for a meatless dinner? Then check out this cheesy vegetable and pasta casserole.

  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 14
  • servings 6

Ingredients

1
medium green or yellow bell pepper, cut into 1-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
1
medium onion, cut into 8 wedges and separated
2
medium zucchini, cut into 1-inch pieces
8
oz whole mushrooms
1/3
cup chopped fresh or 2 tablespoons dried basil leaves
3
tablespoons olive or vegetable oil
2
tablespoons red wine vinegar
2
teaspoons Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups uncooked cavatappi or gemelli pasta
2
medium tomatoes, seeded and cut into 2-inch pieces
1
bag (8 oz) shredded Italian-style four-cheese blend (2 cups)
  • 1 Heat oven to 450°F.
  • 2 In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
  • 3 In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
  • 4 Meanwhile, cook and drain pasta as directed on package.
  • 5 Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    5g
    5%
      Sugars
    5g
    5%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    60%;
    Calcium
    30%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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