Roasted Vegetable and Pasta Bake Recipe

Name: Roasted Vegetable and Pasta Bake Recipe
Total time: 60 min
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)

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An easy weeknight dish that makes use of seasonal vegetables and pantry items. Makes for great leftovers, too!

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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)