Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, rigatoni, or fusilli)
- 2 cups of mixed vegetables (bell peppers, zucchini, cherry tomatoes, broccoli)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or milk for creaminess
- Fresh basil or parsley for garnish
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the mixed vegetables with 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.
- Cook the Pasta: While vegetables are roasting, cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Combine ingredients and assemble the casserole: In a large bowl, mix cooked pasta, roasted vegetables, heavy cream, and half of the shredded mozzarella. Transfer to a greased baking dish. Top with remaining cheese and Parmesan.
- Bake to perfection: Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden. Let sit for 5 minutes before serving for neat slices.
Notes
- Optional: Add cooked sausage or sautéed mushrooms for extra flavor.
- For a vegan version, use dairy-free cheese and plant-based cream.
- Best enjoyed fresh but leftovers can be stored in an airtight container for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Roasting, Boiling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 610 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 60 mg