Monday, September 19, 2011

Meatless Monday: Baked Pasta with Roasted Grape Tomatoes, Zucchini and Red Peppers

Today's recipe is easy and flavorful. I got the basic recipe from a forum I frequent, and I had to try it out because of its simplicity. The roasted vegetables add so much flavor. Try to get the tomatoes just perfect by roasting them until they collapse. At this stage, they seem to have the most flavor and ideal texture.

Baked Pasta with Roasted Grape Tomatoes, Zucchini and Red Peppers (serves 5)

1/2 pound dried pasta (rigatoni, mostaccioli or even penne)
1 pint of grape or cherry tomatoes
1 zucchini, chopped
1 red bell pepper, sliced
4 cloves of garlic, minced
2 tablespoons olive oil
salt and pepper, to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese

1. Preheat oven to 400 degrees. Put a large pot of water on high heat to boil. Spray a 13 x 9" baking pan with nonstick cooking spray or lightly wipe with oil.

2. Mix tomatoes, zucchini, bell pepper and garlic in a medium bowl. Spread vegetables onto baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 15-30 minutes, until tomatoes collapse.

3. Meanwhile, once the water is boiling, cook pasta according to package directions. Drain pasta well.

4. Mix cooked pasta, roasted veggies, and cheeses together in the roasting pan. Return to oven and bake for approximately 15 more minutes, until the cheese is bubbling.

Per Serving:
Calories: Approximately 385
Protein: Approximately 20 grams
Cost: Approximately $2.10

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