Roasted Vegetable and Pasta Bake
60 mins (prep 20, cooking 40)
20 ingredients
6-8 servings
An easy weeknight dish that makes use of seasonal vegetables and pantry items. Makes for great leftovers, too!

Categories:  <-60-mins , pasta,-rice-and-grains , weeknight , easy , main-dish , casseroles , pasta , one-dish-meal , leftovers , oamc~freezer~make-ahead , time-to-make ,
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Serving Size (93.01 g)
Servings 6
Amount per Serving
Calories 222.48 Calories from Fat 118.71
% Daily Value *
Total Fat 13.19g 121.76%
Saturated Fat 3.16g 94.9%
Trans Fat 0.0g %
Cholesterol 3.94mg 7.89%
Sodium 297.68mg 74.42%
Total Carbohydrate 21.86g 43.71%
Dietary Fiber 1.53 g 36.72%
Sugars 2.51 g %
Protein 4.64g 55.66%
Vitamin A 37.6IU% Vitamin C 3.39mg%
Calcium 47.32mg% Iron 1.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small, italian-style diced tomatoes, prepared alfredo sauce, romano cheese, yellow squash, broccoli floret, fresh parsley