Beef / Pork

Pasta Bake with roasted vegetables and sausage is for Dinner.

Pasta Bake with roasted vegetables and sausage takes 60 minutes to prepare.

Pasta Bake with roasted vegetables and sausage takes 180 minutes to cook.

Pasta Bake with roasted vegetables and sausage makes 12 servings.

The ingredients for Pasta Bake with roasted vegetables and sausage are:

Veggies to roast:
5 cups eggplant, large cubes
2 cups mushrooms, large pieces
2 cups onion, large chunks
1 cup green bell pepper, large chunks

marinade:
1 Tbs sunflower oil
1/4 cup red wine vinegar
1 Tbs tomato paste
2 cloves garlic, minced
1 tsp red pepper flakes
1 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1 tsp celery seed
1 tsp ground black pepper
up to 1/4 cup water to thin the marinade

Pasta Bake:
4 oz. dry, (half a box) whole wheat
pasta, penne regate, shells or rigatoni
1 cup quinoa, cooked
5 cups canned tomatoes, with juice
1/4 cup tomato paste stirred into tomatoes
1 cup green pepper strips (frozen, or precooked till soft)
1/2 cup red bell pepper, finely chopped
1 tsp each:
onion powder
italian seasoning, pepper
celery seed
red pepper flakes
paprika
1 Tbs garlic paste (or 3 cloves minced)
4 oz (1/2 cup) of finely grated Italian blend cheeses

Here is how you make Pasta Bake with roasted vegetables and sausage:

--Makes 12 generous 1 cup servings. 1. Mix chopped veggies and marinade together really well, so all are coated, and let marinade for 30 minutes. They will shrink considerably while roasting, so start with large chunks. 2. Roast veggies in shallow pans with no stick foil, at 375 for 90 minutes. Turn every 30 minutes for even roasting, and check after 1 hour, this may take a little less time depending on how big the pieces are and the moisture content of the vegetables. The eggplant will be about 1/4 it's original size when fully cooked. 3. Cook the meats separately until done and a crumbly texture. If using sausage in casing, cut them open after cooking and crumble the meat. I also pressed the meat between layers of paper towel to remove excess fat. 4. Cook pasta a little underdone, but completely cook quinoa. Add to a baking pan and add 5 cups of canned tomatoes, with the juice to which you've stirred in the tomato paste and garlic paste or minced garlic. Then add the fresh bell pepper strips, the roasted vegetables, the crumbled ground meats, the spices and cheese and thoroughly combine. Adjust these seasonings to taste. 4. Bake at 350 for 45 minutes. Let sit for 10-15 minutes before serving. Number of Servings: 12Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Pasta Bake with roasted vegetables and sausage is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 213.8

• Total Fat: 10.0 g
• Cholesterol: 35.0 mg
• Sodium: 225.5 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 4.4 g
• Protein: 10.9 g