Roasted Vegetable Pasta Bake

Roasted vegetables take center stage in this easy weeknight pasta casserole made with your favorite tomato sauce and cheese.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 705 Calories

Ingredients

• ¼ cup olive oil
• 1 large onion, chopped
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 1 stalk celery, chopped
• 1 red bell pepper, chopped
• ½ teaspoon dried basil
• 1 large tomato, chopped
• 3 cloves garlic, chopped
• 1 (28 ounce) jar pasta sauce
• ½ (16 ounce) package fusilli pasta
• 1 medium eggplant, chopped

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.

Step 3

Roast in the preheated oven until just fork-tender, about 30 minutes.

Step 4

Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 5

Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta; combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.

Step 6

Bake in the preheated oven until cheese is bubbling, about 20 minutes.