Recipe by MW9456A
"Family-friendly baked pasta can be made a day ahead and baked before dinner. A big hit in my family! The roasted vegetables add a lot of depth of flavor. You could add frozen spinach (defrosted) but my kids won't touch it with spinach."
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onion, cut into 1-inch squares
summer squash, thinly sliced
zucchini, thinly sliced
eggplant, thinly sliced
red bell pepper, cut into chunks
olive oil, or as needed
salt and ground black pepper to taste
1 (16 ounce) jar
1 (14 ounce) can
low-sodium chicken broth
grated Parmesan cheese, divided
shredded mozzarella cheese, divided
dry bread crumbs
This was SO fast and easy! I cheated and used a bag (750g) of mediterannian veggies that were already chopped and ready to go only taking the time to add an onion (as everything else was already in the mix). I also added a few more spices for personal preference, and used less chicken broth (I like the sauce thicker). I also didnt have bread crumbs so I crushed crutons in a ziplock bag and used that instead. The only thing I would change is to possibly add garlic to the roasted veggies. I can totally see this being made at my house often. **UPDATE** I used garlic in the veggies and it was PERFECT!
I'd do 3.5 stars if I could b/c this is somewhere between good and pretty good. The eggplant turned my alfredo sauce an institutional beige color. More importantly, I really don't like mushy noodles (for example, I never eat soup containing pasta b/c it's always water-logged). By pre-cooking the pasta as the recipe instructs, the pasta was mushy. I think this recipe is flexible on what veggies you use--I did the eggplant and squash, but added green pepper, a few baby carrots and a chopped tomato. I only had half the cheese amount and it was plenty cheesy, but then again, I used "four cheese" alfredo sauce by Classico. Another downside is it requires a ton of dishes to be dirtied and it took quite a while between roasting the veggies and getting the casserole assembled. I think casseroles should be chuck it all in and pop it in the oven--easy, one dish.
Very creamy, rich and extremely delicious. We didn't change anything, and it came out great!
I made some changes based on what I had at home. I used a vegetable spaghetti sauce and spaghetti noodles. It turned out great and my little kids ate it up!
Our family loved this! The second time I made it I modified a few things like I added chicken and used great value asparagus stir fry and it came out amazing also. This is a great recipe that you can adjust/modify
I made this as written, loved it! My picky 5 year old ate it and husband said it's a keeper. Might add tomatoes next time just because I love them in everything.
I made this recipe as is and it came out pretty good. How ever here are the changes I made which i think made it better.
i just soaked the noodles in hot water but didnt cook them. This way when i drained and added the chicken and veggies and cheese and tossed it in the oven, the noodles didnt come out too mushy like another reviewer complained. I also didnt add any broth because i'd liked it to be creamer. I added mushrooms cuz i had them and added some garlic salt to the veggies when roasting. I also freeze any extra for up to 3 months and toss it back into the oven when i need dinner quick.
I added more zuchini and left out the eggplant, great recipe! Maybe not the healthiest wat to eat your veggies though will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Veggie Pasta Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 567
** Calories from Fat: 286
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