Roasted Veggie Pasta Bake

There is something about roasting that seems to really intensify and bring out the flavor of vegetables. This pasta bake is a great way to use them for more than just a side dish. If I have the time and ingredients, I like to use homemade sauce for this recipe. Other times, I reach for a good quality jarred tomato sauce and there is not much of a difference; especially if you had an extra handful of fresh basil to it.  It's delicious made as is, but if your family would miss the meat too much you can add some in there. Though I made this a few days ago, I will certainly make this once we get our garden going but considering it was in the 20's the other day I don't think that will be any time soon. Luckily, I am usually able to find quality fresh produce in during winter that work just fine.

For a change you could turn it into a "Veggie Pizza Pasta Bake" by omitting the squash and using mushrooms. Then simply sprinkle black olives on top with the cheese. It is a pretty versatile dish and you can add or take out vegetables to suit your taste.

Please note: I halved the recipe and baked it in a smaller dish when this photo was taken. If you follow the recipe as is, you will have more.

Roasted Veggie Pasta Bake

1 Medium green bell pepper
1 Medium orange, red, or yellow sweet bell pepper (doesn't matter the color)
1 onion
2 medium zucchini or yellow squash
2 Garlic cloves, minced
1 tsp Italian seasoning
2 TBSP Olive oil
Dash of salt to taste (remember the tomato sauce and other ingredients add a lot of flavor, so a pinch will do)
1 16-oz box ziti (penne will work too)
2 (24-oz) Jars tomato sauce; or homemade if you have the time
1 1/2 to 2 Cups reduced fat or regular shredded mozzarella cheese
1/2 Cup Shredded parmesan cheese
2 TBSP Minced fresh basil

Preheat the oven to 400 degrees (you will reduce the temperature later; this is just to cook the vegetables).Chop the vegetables into about 1-inch chunks, making sure they are all relatively the same size. Place on a baking sheet lined with non-stick foil. Drizzle with olive oil; sprinkle with Italian seasoning and a dash of salt if using. Gently toss to coat. Bake in the oven for about 20 minutes, stirring once, or until the vegetables are cooked but NOT overly soft. Its fine if they have a bite to them as they will continue to cook with the rest of the dish.

Reduce oven heat to 350. Cook pasta according to package directions for "al dente" pasta. You do not want to overcook here or you will end up with mushy pasta once it is baked. Drain pasta; stir in the vegetables and all but 1 cup or so of the tomato sauce.

Transfer half of the pasta mixture to a baking dish (9-in by 13-in will work) coated with cooking spray. Sprinkle with half of the cheeses. Repeat layers and sprinkle the basil over top. Cover with foil; bake at 350 for 25-30 minutes or until cheese is melted dish is bubbly. If desired, remove foil and increase oven heat to brown the top. Let sit a few minutes before serving.