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Main dishes

Roasted Italian Vegetable Pasta Bake

photo by:kraft
In this recipe roasted vegetables are baked till nearly done, then are joined in the oven by penne pasta and marinara sauce for the last 15 minutes.
time
prep:
15 min
total:
55 min
servings
total:
8 servings, 1-1/2 cups each

What You Need

1
 each green and red pepper, cut into 1-inch-wide wedges
2
large  carrots, cut diagonally into 1/2-inch-thick slices
2
small  zucchini, cut into 1-inch cubes
2
small  onions, quartered
3
Tbsp.  KRAFT Zesty Italian Dressing
3
cups  whole wheat penne pasta, cooked
1
jar  (24 oz.) spaghetti sauce
1/4
cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400°F.

TOSS vegetables with dressing in 13x9-inch pan.

BAKE 20 to 25 min. or until vegetables are tender.

ADD pasta and sauce; stir. Bake 15 min. or until heated through.

SPRINKLE with cheese.

Kraft Kitchens Tips

Safe Produce Tips
When purchasing produce, the produce should feel cold to the touch and have a bright color. Refrigerate raw vegetables for best quality and to prevent rotting prior to use.
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