WKYT - Chef Walter - Recipes

Roasted Vegetable Pasta Bake Tuesday, October 5, 2010


2 zucchini, cut into chunks
1 bell pepper, cut into 1 inch pieces
½ lb mushrooms, halved
1 onion cut into small wedges
olive oil cooking spray
2 tsp Italian seasoning
8 oz large pasta (penne works well)
1 15 oz can Italian style diced tomatoes, undrained
1 cup provolone cheese, shredded
½ cup part skim mozzarella cheese, shredded
¼ cup plus 2 TBSP Parmesan cheese, grated, divided
salt and pepper to taste


Spread the cut vegetables in a single layer on a baking sheet with sides. Spray lightly with olive oil spray. Sprinkle Italian seasoning evenly over vegetables. Bake, uncovered, in a 425 deg oven about 20 to 25 minutes or until tender. You may need to stir these about half way through to avoid overbrowning on the bottom. While vegetables are roasting, cook pasta according to pkg directions. Drain. In a large bowl, combine pasta, vegetables, tomatoes, and cheeses, reserving 2 TBSP of Parmesan, and salt and pepper. Transfer to a 9x13 inch casserole which has been sprayed with cooking oil spray. Sprinkle on reserved Parmesan. Bake in a 350 deg over for about 15 minutes or until brown and bubbly.


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