Vegetarian

Roasted Vegetable Pasta Bake takes 15 minutes to prepare.

Roasted Vegetable Pasta Bake takes 45 minutes to cook.

Roasted Vegetable Pasta Bake makes 10 servings.

The ingredients for Roasted Vegetable Pasta Bake are:

3 head, medium (5-6" dia) Cauliflower, raw (about 8 cups of florets)
1 pound Carrots, cut into 1/2 inch slices (about 5 carrots)
1 large Red Onion Raw (cut into 1 inch chunks)
4 cloves Garlic, minced
2 Tbsp olive oil
1 can low sodium chicken broth
1 can diced tomatoes
1/4 cup fresh Basil, chopped
16 oz Healthy Harvest Pasta, Rotini (cook according to package directions, drain)
2 cup Cheese, Italian Five Cheese, shredded (Kraft)
2 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
2 tbsp Extra Virgin Olive Oil

Here is how you make Roasted Vegetable Pasta Bake:

Cut cauliflower into florets about 1 inch chunks, mix with sliced carrots about 1/2 slices, red onion cut in 1 inch chunks, and minced garlic. Drizzle with olive oil, mix well to coat. Spread the vegetables on 1 or 2 rimmed baking sheets and roast in oven at 400 for 30 minutes until the vegetables are tender and starting to brown.Put 1/2 of the roasted vegetables in the blender with the chicken broth, puree until smooth. Mix in the diced tomatoes and chopped fresh basil. Add the cooked pasta, 1 cup of the shredded cheese, and the remaining roasted vegetables. Spoon into a 9 x 13 pan and top with remaining cheese. Bake 15 minutes until heated through.Serving Size: Makes 10 1-cup ServingsNumber of Servings: 10Recipe submitted by SparkPeople user MICAROO.

The nutritional information for Roasted Vegetable Pasta Bake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 323.4

• Total Fat: 9.8 g
• Cholesterol: 16.0 mg
• Sodium: 268.5 mg
• Total Carbs: 51.8 g
• Dietary Fiber: 11.4 g
• Protein: 15.7 g