Roasted Vegetable Pasta Bake
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 8-10
Ingredients:
13.25 oz Mueller's Whole Wheat Rotini
1 small sweet onion, chopped
1 each red and green bell peppers, chopped
1 zucchini, chopped
1 small purple eggplant (1 lb), chopped
3 tbsp olive oil
1 tbsp chopped fresh thyme
1/4 tsp each salt and pepper
1 jar (24 oz) tomato basil pasta sauce
1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh basil
1/4 tsp each salt and pepper
Directions:
In a large pot of boiling salted water, cook pasta according to package directions. Drain well and return to pot. Preheat oven 425° F. In a large bowl, combine onion, red and green bell peppers, zucchini and eggplant. Drizzle with oil and sprinkle with thyme, salt and pepper and toss together until well coated. Spread vegetables on parchment paper lined baking sheet and roast for 40 minutes or until golden brown and tender. Reduce oven temperature to 375° F.
Add roasted vegetables, pasta sauce and ricotta cheese to pasta and stir to combine. Place into large casserole dish and sprinkle with Parmesan and basil.
Bake, covered for 30 minutes or until heated through.
