Friday, February 10, 2012

Roasted Veggie Baked Pasta

This is a standby in our house.  I always make a big batch so Jason can have the leftovers for lunches at work.  You can use any veggie combo that you like!  I served it with some yummy homemade Whole Wheat Garlic Artisan Bread.

Roasted Veggie Baked Pasta
Makes 8 servings

1 box (13-14oz) whole grain or veggie pasta (I used Barilla Tomato & Carrot Farfalle)
1 small eggplant
1 small zucchini
6 oz mushrooms
1 medium red onion
1 bell pepper
1 pint cherry tomatoes
6-8 whole garlic cloves (leave the skin on)
2 tbsp extra virgin olive oil
1 tsp basil
1/2 tsp oregano
Salt and pepper to taste
2 cups shredded mozzarella
1/4 cup freshly grated Parmesan

1.  Preheat oven to 450° and spray a 9x13 baking dish with cooking spray.  Cook pasta for about 5-7 minutes, until just shy of being cooked.  Reserve 2 cups of the starchy pasta water - set pasta aside.  Chop all veggies except tomatoes and garlic into bite sized pieces.  Place all the veggies in the prepared dish, keeping the tomatoes and garlic to one side.  Add the olive oil, basil, oregano and salt and pepper; toss to coat.  Roast veggies in the oven for 30 minutes or until tender, stirring once halfway through cooking.

2.  Decrease the heat of the oven to 350°.  Let veggies cool for about 5-10 minutes, then move all the veggies except the tomatoes and garlic to a small bowl.  Pop the garlic cloves out of their peel and put the naked cloves back in with the tomatoes.  Using a potato masher or fork, mash the tomatoes and garlic - this will be your sauce.  Add pasta water as needed, but not too much - you don't want it too watery.

3.  Once your sauce has been made, dump the cooked pasta and veggies and toss with the sauce.  Once combined, top with mozzarella then Parmesan cheese.  Bake, uncovered for 30-40 minutes, until cheese is melted and pasta is heated through.  Enjoy!

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