Roast Vegetable Pasta Bake
|250 gramsdry short pasta|
|1 red onion|
|5 cloves of garlic|
|1 smallCayenne Pepper|
|1 smallyellow pepper|
|2 largeleafs of kale; torn into small pieces|
|salt and pepper|
|3 teaspoonsolive oil|
|1 teaspoondried basil|
|zest; of 1 lemon|
|1 cupgrated mozzerella|
|1/2 cupcrumbled feta cheese|
|1/4 cupgrated parmesan cheese|
|2 cupscubed bread|
Roast Vegetable Pasta Bake Preparation
1. Cook pasta as per box directions. Drain and set aside.
2. While pasta is cooking, preheat oven to 400 degrees. Chop onion into large chunks and roughly chop the garlic. Cut zucchini into 1/2" slices. Cut mushrooms into quarters and chop up the peppers into large pieces. In a large bowl, toss the vegetables with 2 T of olive oil, some salt & pepper and 1/2 of the basil. Dump the vegetable mixture into a large baking dish and roast until vegetables are somewhat soft, about 20 minutes.
3. Add the cooked pasta into a large bowl and toss with the capers, lemon zest, roasted vegetables, kale, feta cheese and the grated mozzerella. Add a bit more salt & pepper and throw in the rest of the basil. Pour out into a large baking dish.
4. For the topping, combine the bread and parmesan cheese with the reminder of the olive oil and spread over the pasta mixture. Bake uncovered for 400 degrees until golden, about 30 ? 40 minutes.
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