Autumn Roasted Vegetable Pasta Bake
Prep
Cook
Total
Yield 6 servings
Any kind of Roasted Veg works great. Add cooked chicken, veggie sausages or pepperoni.
Ingredients
- 1 bag Organic Penne Pasta, cooked al dente (boil about 9 minutes), drained
- 4 cups Fall Roasted Vegetables
- 2 cups fresh Tomatoes (cherry or other tomatoes, chopped)
- 3 cups Organic Pasta Sauce (I use Seeds of Change or Muir Glen)
- 2 big handfuls Fresh Spinach, washed
- 1 handful fresh Basil leaves
- 1 ball fresh Mozzarella
Instructions
- Heat Oven to 425f or 210c
- Put the Tomatoes on a lightly Olived Oiled baking tray and pop into the oven to roast while you cook the pasta, about 20 minutes
- Lightly oil a large casserole dish
- Toss the pasta with Roasted Vegetables, Tomatoes, Spinach and Basil and 1/2 the cheese in the casserole dish
- Top with the Pasta Sauce and remaining Cheese
- Bake 30-40 minutes until it is hot a bubbling
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/autumn-roasted-vegetable-pasta/