Baked Pasta with Ricotta and Roasted Vegetables
User Reviews
4.7
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 people
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Course
Main Course, Dinner
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Cuisine
Italian
Baked Pasta with Ricotta and Roasted Vegetables
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Simple and hearty baked pasta is mixed with ricotta cheese, roasted vegetables and store-bought jarred marinara sauce. This pasta makes a great weeknight meal and a great way to feed kids a ton of vegetables.
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Ingredients
- 1 lb penne pasta rigatoni or ziti pasta
- 2-1/2 lb bell pepper cut up, vegetables such as
- 2-1/2 lb squash
- 2-1/2 lb onion
- 2-1/2 lb cauliflower
- 2-1/2 lb cherry tomato
- 2-3 cloves garlic
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- 15 oz ricotta cheese
- 1/2 cup Parmesan Cheese grated
- 3 tbsp parsley chopped
- 8 oz mozzarella cheese grated
- 24 oz marinara sauce jarred
Instructions
- Preheat the oven to broil.
- Slice the vegetables into thick strips, and put them on a large baking sheet. Drizzle 2 tbsp of oil and season with salt & pepper. Toss well. Spread the vegetables evenly without crowding them. If needed, use two sheets. Place the sheet 6-inch below the heat source and broil for 10 minutes
- Meanwhile, cook pasta according to the package direction but 1 minute less.
- In a small mixing bowl, combine ricotta cheese, Parmesan cheese and the parsley. Mix well.
- Preheat the oven to 350˚F.
- In a large mixing bowl, add the cooked pasta, roasted vegetables, and the marinara sauce; mix well.
- In a 9x13 greased baking pan, put 1/2 the amount of pasta on the bottom. Spread the ricotta cheese mixture evenly and sprinkle 1/2 the amount of mozzarella cheese. Cover with the remaining pasta and mozzarella cheese on top. Bake the past for 25-30 minutes. Serve hot.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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