Vegetable Pasta Bake
Prep Time
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Cook Time
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Total Time
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Servings
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Difficulty
Moderate
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About this Recipe
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, this dinner option is hearty, but still light. The version below is Greek inspired with our El Greco herbal blend and feta cheese but you can mix is up and use Fines Herbes or Provencal Seasoned Salt and goat cheese if you're feeling the joie de vivre!
Instructions
1
Preheat the oven to 450 degrees F.
2
In a large bowl, toss the peppers, zucchini, squash, and onions with the olive oil, vinegar, Cascade Mushroom Mix, El Greco, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Transfer to a baking sheet and roast until just fork tender, about 15 minutes.
3
Reduce the oven temperature to 350 degrees.
4
While the vegetables are roasting, bring a large pot of salted water to a boil, add the pasta, and cook for about 6 minutes. Drain in a colander. Note that, because you are cooking it a second time, you will want the pasta to be still firm inside.
5
In a large bowl, toss the drained pasta with the kale, roasted vegetables, marinara sauce, 1 cup feta, and the remaining salt and pepper. Gently mix until all the pasta is coated and the ingredients are combined.
6
Pour the pasta mixture into a greased 9"x13" pan. Top with the remaining feta, and bake until the top is golden and the cheese begins to melt, about 25 minutes.
Ingredients
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