Roasted Italian Vegetable Pasta Bake

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

8 servings, 1-1/2 cups each

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 8 servings, 1-1/2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable

Nutrition Bonus

This delicious, low-calorie, low-fat oven recipe is a good source of vitamin C from the combination of vegetables.

Nutritional Information

Serving Size 8 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 4g
Saturated fat 1g
Cholesterol 5mg
Sodium 500mg
Carbohydrate 42g
Dietary fiber 7g
Sugars 10g
Protein 9g
   
Vitamin A 100 %DV
Vitamin C 35 %DV
Calcium 10 %DV
Iron 15 %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.

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