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4.7 from 9 votes

Baked Pasta with Ricotta and Roasted Vegetables

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 people
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 1 lb penne pasta rigatoni or ziti pasta
  • 2-1/2 lb vegetables; such as bell pepper, squash, onion, cauliflower, cherry tomatoes, etc cut up
  • 2-3 cloves garlic
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 15 oz ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 tbsp chopped parsley
  • 8 oz grated Mozzarella cheese
  • 24 oz jarred marinara sauce

Instructions

    Cup of Yum
  1. Preheat the oven to broil.
  2. 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
  3. Meanwhile, cook pasta according to the package direction but 1 minute less.
  4. In a small mixing bowl, combine ricotta cheese, Parmesan cheese and the parsley. Mix well.
  5. Preheat the oven to 350˚F.
  6. In a large mixing bowl, add the cooked pasta, roasted vegetables, and the marinara sauce; mix well.
  7. 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.