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Roasted Veggie Pasta Bake

Roasted Veggie Pasta Bake Recipe

  • 1 onion, cut into 1-inch squares
  • 1 small summer squash, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 eggplant, thinly sliced
  • 1 red bell pepper, cut into chunks
  • 2 tablespoons olive oil, or as needed
  • salt and ground black pepper to taste
  • 3/4 pound penne pasta
  • 1 (16 ounce) jar Alfredo sauce
  • 1 (14 ounce) can low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 cup dry bread crumbs
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 570
Total Fat 31.8g
Saturated Fat 11.8g
Cholesterol 44mg
Sodium 1030mg
Total Carbohydrate 55.8g
Dietary Fiber 4.1g
Sugars 8.5g
Protein 18.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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