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Roasted Veggie Pasta

"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland

16 ServingsPrep: 40 min. Bake: 25 min.

Ingredients

4 small zucchini, halved lengthwise and cut into 1-inch slices
2 large onions, cut into wedges
2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices
2 large sweet yellow peppers, cut into 1-inch pieces
1 cup fresh baby carrots, halved lengthwise
2 tablespoons olive oil
3-1/2 cups uncooked fusilli pasta
2 cups (8 ounces) shredded fontina cheese
1-1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the first six ingredients. Transfer to two
greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for
20-25 minutes or until crisp-tender; set aside. Reduce heat to
350°.
Cook pasta according to package directions; drain. Add the fontina
cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and
pepper to the pasta. Stir in vegetable mixture.
Transfer to a greased 13-in. x 9-in. baking dish (dish will be full).

2 of 2

Roasted Veggie Pasta (continued)

Directions (continued)

Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30
minutes or until bubbly. Yield: 16 servings (3/4 cup each).

Nutrition Facts: 3/4 cup equals 263 calories, 16 g fat (9 g saturated fat), 49 mg cholesterol, 273 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.