Cheesy Vegetable Pasta

Place setting
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the pasta according to the package directions. Meanwhile, whisk together the vinegar, 1/2 teaspoon of the salt, and 1 tablespoon of the oil in a small bowl. Place the zucchini, eggplants, and onion on a baking sheet. Brush with the vinaigrette. Heat broiler on high. Broil until tender, 8 minutes per side.
  2. Heat oven to 350° F. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook for 3 minutes.
  3. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, Feta, black pepper, red pepper flakes, and the remaining salt and toss. Transfer to a 9-by-13-inch baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake for 20 minutes more.
     
    To freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
     
    To reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 30 minutes. Uncover and heat for 10 minutes more.
May, 2006

Nutritional Information

  • Per Serving
  • Calories 670Calories From Fat 43%
  • Fat 32g
  • Sat Fat 6g
  • Cholesterol 49mg
  • Sodium 998mg
  • Carbohydrate 73g
  • Fiber 13g
  • Sugar 18g
  • Protein 30g
What does this mean? See Nutrition 101 .

Quick Tip

Orecchiette With Leeks, Peas, and Pecorino
Pair light sauces with delicate pastas, rich sauces with thick pastas, and chunky sauces with tubular pastas.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.