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.
This can be assembled 1 day ahead. Bake just before serving.
The more uniform the vegetable size is the more evenly the vegetables will roast.
No need to puree any of the vegetables. You can simply toss all the ingredients together and bake.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.