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Cheesy Vegetable Pasta

Yield Makes 4 servings

Ingredients

  • 1/2 pound dry ziti or penne
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon kosher salt
  • 1/4 cup olive oil
  • 2 medium zucchini, halved lengthwise
  • 2 medium eggplants, halved lengthwise
  • 1/2 large yellow onion, quartered
  • 2 large cloves garlic, minced
  • 1 1/2 teaspoons fresh oregano or 1/2 teaspoon dried oregano
  • 4 plum tomatoes, chopped
  • 1 cup pasta sauce
  • 3/4 cup (3 ounces) crumbled Feta
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 cups (8 ounces) shredded mozzarella

Nutrition Information

  • calories 670
  • caloriesfromfat 43 %
  • fat 32 g
  • satfat 6 g
  • cholesterol 49 mg
  • sodium 998 mg
  • carbohydrate 73 g
  • fiber 13 g
  • sugars 18 g
  • protein 30 g

How to Make It

  1. Cook the pasta according to the package directions.

    Meanwhile, whisk together the vinegar, 1/2 teaspoon of the salt, and 1 tablespoon of the oil in a small bowl. Place the zucchini, eggplants, and onion on a baking sheet. Brush with the vinaigrette. Heat broiler on high. Broil until tender, 8 minutes per side.

    Heat oven to 350° F. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook for 3 minutes. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, Feta, black pepper, red pepper flakes, and the remaining salt and toss. Transfer to a 9-by-13-inch baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake for 20 minutes more.

    To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

    To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 30 minutes. Uncover and heat for 10 minutes more.

    Tip: To make individual servings, freeze the pasta in ramekins or small ovenproof bowls. Cover and heat for 20 minutes, then uncover and heat for 10 minutes more.