Roasted winter veg baked pasta

Perfect leftover dinner and great with fresh veggies too.I used homemade marinara, see my other recipe, but jar or can works too.


  1. 1 head brocilli
  2. 1 winter squash
  3. 1 bell pepper
  4. 1/2 cup frozen kale
  5. 1/2 cup sweet onion
  6. 8 oz pasta, cooked
  7. 2 cups marinara
  8. 1.5 cup shredded mozzerella
  9. 1 cup shredded italien cheese mix
  10. 1/2 cup breadcrumbs
  11. 3 tblp italien seasoning
  12. to taste salt & pepper,
  13. 4 tblp oil, veg or extra virgin


  1. Chop fresh veggies into large chunks and toss w oil then spread evenly on cookie sheet. Advise to roast bell pepper whole, as shown. NOTE: can use leftover brocilli, squash, & bell pepper, if so skip to step 3.

  2. Roast fresh veggies in 450 oven for 20 minutes, then chop pepper if it was roasted whole.

  3. Combine roasted/leftover veggies, chopped sweet onion, kale in large bowl then season with salt and pepper.

  4. Encorporate marinara and pasta with veggies then add mixture to 8×8 pan in two layers (veg then cheese). Top with cheeses, breadcrumbs, and italien seasoning.

  5. Bake at 400 for 20 minutes in lower rack

  6. Let cool for 5 minutes then serve

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