Roasted Veggie Pasta Bake Recipe
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Even the kids will eat their vegetables when they see this casserole of roasted summer squash, zucchini, and eggplant, combined in a creamy sauce with penne pasta, and baked with cheese.
4.5
19 Rating -
Rate
Non Vegdiet
1hr 25minstotal
30minsPrep
55minsCook
1hr 25m.total
30m.Prep
55m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Veggie Pasta Bake Recipe
- 0.17 inch Onion, cut into - squares
- 0.17 Small summer squash, thinly sliced
- 0.17 Small zucchini, thinly sliced
- 0.17 Eggplant, thinly sliced
- 0.17 Red bell pepper, cut into chunks
- 0.33 tablespoon Olive oil, or as needed
- As required Salt and ground black pepper
- 0.13 pound Penne pasta
- 0.17 Jar alfredo sauce
- 0.17 can Low-sodium chicken broth
- 0.08 cup Grated parmesan cheese, divided
- 0.08 cup Shredded mozzarella cheese, divided
Nutrition
value
value
244
calories per serving
8 g Fat15 g Protein50 g Carbs3 g FiberOther
Current Totals
- Fat8g
- Protein15g
- Carbs50g
- Fiber3g
MacroNutrients
- Carbs50g
- Protein15g
- Fiber3g
Fats
- Fat8g
Vitamins & Minerals
- Calcium177mg
- Iron2mg
- Vitamin A114mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B932mcg
- Vitamin B12< 1mcg
- Vitamin C31mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium45mg
- Manganese< 1mg
- Phosphorus245mg
- Selenium8mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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