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Farmers' Market Italian Vegetable Pasta Bake
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Farmers' Market Italian Vegetable Pasta Bake

55 Minutes
15 Min Prep
55 Min Cook
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.
What You Need
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12 servings
Original recipe yields 12 servings
2 red peppers
2 jalapeño peppers
1 white onion, cut into 1-inch pieces
4 cloves garlic, peeled
1/2 cup KRAFT Zesty Italian Dressing, divided
1 small zucchini, cut into small cubes (about 1-1/2 cups)
1 small eggplant, cut into small cubes (about 3 cups)
1/2 cup water
3 cups farfalle (bow-tie pasta), cooked, drained
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat oven to 425°F.
2
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.
3
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.
4
Blend water and 2 cups combined vegetables in blender until smooth.
5
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.
Kitchen Tips
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.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 280mg
12%
Total Carbohydrates 25g
9%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 9g
18%
Vitamin A
35%
Vitamin C
15%
Calcium
15%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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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