Roasted Vegetable Pasta Bake
Prep Time 10 minutes mins
Cook Time 37 minutes mins
Servings 4 people
- 2 bell peppers, seeded and chopped
- 1 large red onion, chopped
- 1 (12oz) bag broccoli florets
- 4 loose carrots, peeled and chopped
- olive oil to drizzle
- 1 teaspoon garlic powder
- salt and pepper
- 1 8-ounce box pasta of choice (I love penne or rigatoni here)
- 1 28-ounce jar tomato basil sauce
- 1.5 cups shredded mozzarella cheese
- sliced basil, to garnish
Preheat the oven to 425 degrees. Lay out the peppers, onions, broccoli, and carrots on a large rimmed baking sheet. Drizzle the vegetables with olive oil and season with garlic powder, salt, and pepper. Roast the vegetables for 25 to 30 minutes or until fork tender, tossing the vegetables halfway through to avoid burning.
Mean while ,cook the pasta according to package directions. Drain the pasta and transfer to a large baking dish, along with the cooked vegetables. Pour over half of the pasta sauce, stir to combine, and if you want a more sauced pasta, add the remaining sauce in the jar (this is a personal preference – I personally like less sauced pasta but I know a lot of people love sauce!) Spread the pasta vegetable mixture out evenly in a layer in the baking dish. Top with mozzarella and cover with foil. Bake for 10 to 15 minutes or until mozzarella melts.
Remove from the oven, garnish with basil, and serve.