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Farmers' Market Italian Vegetable Pasta Bake

Prep Time
15
min.
Total Time
55
min.
Servings

12 servings

Just back from the farmers' market with an armful of fresh Italian vegetables? Here's the ideal showcase for them—a pasta bake sprinkled with Parmesan.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Cover 2 baking sheets with foil; spray with cooking spray. Toss whole red peppers, jalapeno peppers, onions and garlic with 1/4 cup dressing; spread onto 1 prepared baking sheet. Toss eggplant and zucchini with remaining dressing; spread onto remaining prepared baking sheet.
  • Bake 25 min. or until vegetables are tender and peppers are blackened, turning vegetables over after 10 min. Cool slightly. Remove skin and seeds from peppers; chop into small pieces.
  • Blend water and 2 cups combined vegetables in blender until smooth.
  • Toss pasta with vegetable puree and remaining roasted vegetables and cheeses. Place in 13x9-inch baking dish sprayed with cooking spray. Cover with foil. Bake 15 min. or until heated through and cheese is melted.

Make Ahead

This can be assembled 1 day ahead. Bake just before serving.

How to

The more uniform the vegetable size is the more evenly the vegetables will roast.

Variation

No need to puree any of the vegetables. You can simply toss all the ingredients together and bake.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 210
Total fat 9g
Saturated fat 4g
Cholesterol 20mg
Sodium 280mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 4g
Protein 9g
% Daily Value
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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