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Vegetable Cheese Pasta Recipe

Ingredients

How to make it

  • Cook the pasta according to the package directions.
  • Meanwhile, whisk together the vinegar, 1/2 teaspoon of the salt, and 1 tablespoon of the oil in a small bowl. Place the zucchini, eggplants, and onion on a baking sheet. Brush with the vinaigrette. Heat broiler on high. Broil until tender, 8 minutes per side.
  • Heat oven to 350° F. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook for 3 minutes. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, Feta, black pepper, red pepper flakes, and the remaining salt and toss. Transfer to a 9-by-13-inch baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake for 20 minutes more.
  • To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
  • To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 30 minutes. Uncover and heat for 10 minutes more.
  • Tip: To make individual servings, freeze the pasta in ramekins or small ovenproof bowls. Cover and heat for 20 minutes, then uncover and heat for 10 minutes more.
  • Yield: Makes 4 servings
  • NUTRITION PER SERVING
  • CALORIES 670(43% from fat); FAT 32g (sat 6g); SUGAR 18g; PROTEIN 30g; CHOLESTEROL 49mg; SODIUM 998mg; FIBER 13g; CARBOHYDRATE 73g

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    Luv this pasta great flavor combo thanks
    Was this review helpful? Yes Flag
  • billyd 16 years ago
    I really like this type recipe!!
    This will be on my dinner table this week.

    Thanks for supplying the Nutrition info.it helps us
    on restricted diets make decisions.
    Was this review helpful? Yes Flag

The Cook

jena MN

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