This was good, but next time will only half-cook the pasta prior to baking.
A keeper -- but yes, this is for a weekend when you have time for all the prep. I added mushrooms, carrots and the plum tomatoes to the veggies while they roasted -- (and I cut them up first and roasted them at 425 for about 15 minutes). This was part of a make ahead and freeze cook a thon...and I like the results.
This recipe is quite labor intensive - not a good pick for a busy weeknight. Best saved for a leisurely Sunday dinner! Also, it was WAY too hot - cut the red pepper in half or leave it out. It was so hot I couldn't taste the other ingedients! Not very kid friendly. I will make it again, with some changes!
The "kid-friendly" tag got my attention on this recipe. It was ok but it took a while to make so not so busy mom-friendly. I loved the smell of the roasted veggies with balsamic vinegar in the house though. Not sure if I'd take the time to do this recipe again however.
WOW !! guess what we are trying tonight for dinner - my taste buds are watering already!