Can be served as a main dish or as a side dish.
Preheat oven to 450 degrees F. On a baking sheet, toss peppers Zucchini squash, mushrooms, and onions with olive oil ? teaspoon salt, ? teaspoon pepper, and dried herbs. Roast until, tender about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high. Heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ? teaspoon salt, and ? teaspoon pepper. Using a wooded spoon gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13 inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 4 | ||
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Calories: 713 | ||
Calories from Fat: 396 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.1g | 59 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 85.1mg | 26 % | |
Sodium 891.9mg | 31 % | |
Potassium 944.6mg | 25 % | |
Total Carbohydrate 59.5g | 17 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 52.9g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 713
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