Roasted Vegetable and Pasta Bake Recipe - Food.com

Ingredients

• 16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta)
• 1 (14 ounce) can Italian-style diced tomatoes
• 1 (14 ounce) jar prepared alfredo sauce
• 1 cup Italian cheese, mix
• 1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved)
• 2 carrots, sliced diagonally into 3/4-inch thick pieces
• 1 cup onion, sliced
• 1 red bell pepper, sliced into 1/2-inch thick pieces
• 1/2 zucchini, sliced into 1/4-inch thick pieces
• 1/2 yellow squash, sliced into 1/4-inch thick pieces
• 1 cup broccoli floret
• 3 garlic cloves, chopped
• 2 tablespoons olive oil (enough to coat vegetables)
• kosher salt, to taste
• black pepper, to taste
• red pepper flakes, to taste
• 1/4 cup fresh parsley (to garnish) (optional)