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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.8
  • Total Fat: 8.9 g
  • Cholesterol: 11.5 mg
  • Sodium: 492.2 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 10.8 g

View full nutritional breakdown of Roasted Vegetable Penne Casserole calories by ingredient
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Roasted Vegetable Penne Casserole

Submitted by: CHRISSYPEARL


Number of Servings: 4

Ingredients

    1 T. olive oil
    1/2 onion thinly sliced
    1/2 bell pepper, thinly sliced
    1/2 red pepper, thinly sliced
    1/2 yellow squash sliced into 1/4" slices
    1/2 zucchini sliced into 1/4" slices
    14 oz. canned stewed tomatoes
    1/2 c. chopped roma tomatoes
    1/2 envelope dry Italian salad dressing mix
    1 c. pasta sauce of your choice
    1/4 c. Parmesan cheese
    5 oz. penne cooked, drained
    1/4 c. goat cheese

Directions

Preheat oven to 450 degrees. Brush , vegetables with olive oil. Roast, turning once, until lightly browned on both sides. Turn oven down to 350 degrees. Place vegetales into large mixing bowl. Add tomatoes, dressing mix, pasta sauce and Parmesan cheese. Mix in cooked pasta. Pour mixture into a small baking dish. Top with crumbled goat cheese. Bake 30 minutes at 350 degrees or until heated.

Serving Size: Serves 4-5

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISSYPEARL.






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