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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
  • Total Time
    Prep: 40 min. Bake: 25 min.
  • Makes
    16 servings (3/4 cup each)

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 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 15x10x1-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 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.
Nutrition Facts
3/4 cup: 263 calories, 16g fat (9g saturated fat), 49mg cholesterol, 273mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:
  • Orbs
    Sep 26, 2016

    Delicious! I added broccoli, and purple cabbage with carrots; and used a gluten-free pasta. Thank you, Robyn for sharing this recipe.

  • cooksforpleasure
    Jun 23, 2014

    I took this dish to a party and I brought the dish back empty. This has to be one of the most flavorful pasta dishes I've ever eaten. The roasted veggies, along with the cheeses and the richness of the whipping cream, make this dish a new favorite on my list. The only change I made was that I used red peppers instead of the yellow peppers. This is definitely a keeper!

  • SusieOFoodie
    Aug 9, 2013

    This is a great dish, it is a big size for entertaining. I usually make a half batch, omit the canned tomato and garnish with a chopped fresh tomato. The roasted veggies give it a deep flavor and the cheese gives a nice creamy kick. Great with any grilled meat!

  • taximom1106
    May 28, 2012

    Love this. Have made it several times.

  • katlaydee3
    Aug 9, 2010

    Loved this recipe; very little leftover. Will definitely make again.

  • hvallen1
    Feb 5, 2009

    We LOVED this recipe! I added grilled chicken to make it a little more hardy for my husband and he loved it.

  • dagny21
    Jan 5, 2009

    This was so good. Even my squash-hating husband actually enjoyed it.