Prep: 25 min Total: 40 min
Preheat the oven to 450f. On baking sheet, toss the peppers, zucchini, squash, mushrooms and onions with olive oil, 1/2 tsp salt, 1/2 tsp pepper and dried herbs. Roast until tender, about 15 min.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 min. Drain in a colander.
In a large bowl, toss the pasta with roasted veggies, marinara sauce, 1/2 cup mozzerella, fontina, peas, 1/2 tsp salt and 1/2 tsp pepper, gently mix until the pasta is coated with the sauce and all the ingredients are combined. Pour the mixture into a greased 9x13" pan. Top with remaining mozzerella and finish with peices of butter. Bake until cheese has melted and top is golden, about 25 min.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 441 | ||
Calories from Fat: 230 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 51mg | 16 % | |
Sodium 975.7mg | 34 % | |
Potassium 1008.3mg | 27 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 25.4g | ||
Protein 21.2g | 30 % | |
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: 441
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