Description

Roasted Root Vegetable Pasta Bake is the ultimate comfort food that combines tender roasted vegetables with hearty pasta, all enveloped in a rich, creamy sauce. Topped with gooey mozzarella, this dish boasts delightful flavors and vibrant colors, making it perfect for cozy dinners or entertaining guests. Easy to prepare and endlessly adaptable, it transforms everyday ingredients into a satisfying meal that everyone will love.

Ingredients

Scale

2 cups penne pasta
1 cup carrots, diced
1 cup parsnips, diced
1 cup sweet potatoes, diced
2 tbsp olive oil
4 cloves garlic, minced
1 tsp fresh thyme
1 tsp fresh rosemary
1 cup mozzarella cheese, shredded
1 cup heavy cream (or coconut cream for dairy-free)
½ cup grated Parmesan cheese (or nutritional yeast for vegan)
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Toss diced root vegetables in olive oil, garlic, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden.
Boil water and cook pasta according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, combine cream and Parmesan until melted.
In a large bowl, mix roasted vegetables with pasta and sauce. Transfer to a greased baking dish, top with mozzarella cheese, and bake for 15–20 minutes until bubbly.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: Approximately 1 cup (250g)
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg

Keywords: Feel free to add other vegetables like bell peppers or zucchini. For extra flavor, sprinkle smoked paprika or additional herbs before baking.