Photo: Eaters Collective
Roasted Veggie Pasta Bake
13 ingredients
30 min + 55 min
6 servings
openrecipes
"Family-friendly baked pasta can be made a day ahead and baked before dinner. A big hit in my family! The roasted vegetables add a lot of depth of flavor. You could add frozen spinach (defrosted) but my kids won't touch it with spinach."
Estimated Nutrition (whole recipe, rough)
1286
Calories
72g
Protein
34g
Fat
169g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion, cut into 1-inch squares
- 1 small summer squash, thinly sliced
- 1 small zucchini, thinly sliced
- 1 eggplant, thinly sliced
- 1 red bell pepper, cut into chunks
- 2 tablespoons olive oil, or as needed
- salt and ground black pepper to taste
- 3/4 pound penne pasta
- 1 (16 ounce) jar Alfredo sauce
- 1 (14 ounce) can low-sodium chicken broth
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese, divided
- 1/4 cup dry bread crumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes