Baked Pasta with Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.1
  • Total Fat: 4.7 g
  • Cholesterol: 15.0 mg
  • Sodium: 295.9 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 8.5 g
  • Protein: 12.3 g

View full nutritional breakdown of Baked Pasta with Roasted Vegetables calories by ingredient
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Number of Servings: 6

Ingredients

    6 oz Box Barilla whole grain penne
    2 cups zucchini sliced
    2 cups red bell pepper, chopped
    2 cups onion, chopped
    1 cup asparagus, chopped
    1 cup carrot, chopped
    1 cup cottage cheese
    0.25 cup shredded mozzarella
    0.25 cup grated parmesan cheese
    3 cups tomato sauce, no added salt

Directions

1. Preheat oven to 400 degress F.
2 Slice and/or chop the vegetables.
3. Spread vegetables in a single layer on parchment covered baking sheets. roast for 15 to 20 minutes, stirring once.
4. While vegetables are roasting, cook penne according to package directions.
5. When vegetables are done (soft and slightly brown) place in a casserole dish. Cover with the cooked penne.
6. Spread cottage cheese over the top.
7. Pour tomato sauce over the top of the cottage cheese.
8. Sprinkle top with mozzarella and parmesan cheese.
9. Bake at 350 degrees F for 20 to 30 minutes.

Serving Size: makes 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JRILEY235.

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