Name: Cheesy Vegetable Pasta Recipe
Total time: 80 min
Yield: 6
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Cheesy Vegetable Pasta Recipe

Leslie Pendleton

Crawler

Italian

Vegetarian

Olive oil

Balsamic vinegar

Kosher salt

Freshly ground black pepper

Medium zucchini,  halved lengthwise

Medium eggplant,  halved lengthwise

Large onion,  peeled and quartered

Ziti or penne

Large Cloves Garlic,  Minced

Dried oregano

Dried mint

Large Tomato,  Chopped

Feta cheese crumbled

Prepared tomato sauce

Crushed Red Pepper Flakes

Heat the broiler. In a small bowl, whisk together 1 tablespoon of the oil with the vinegar, 1 teaspoon of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, eggplants, and onion. Arrange them cut-side up on a large, shallow baking pan. Broil the vegetables until golden brown and tender, 8 to 10 minutes per side. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the eggplant into 1-inch pieces. Chop the onion coarsely.

step 1

Heat the oven to 350 f. Meanwhile, in a large pot, cook the pasta according to the package directions; drain. Return the pasta pot to the stove, add the garlic and the remaining tablespoon of oil, and cook over low heat until the garlic sizzles. Stir in the oregano and mint.

step 2

Add the cooked pasta, broiled vegetables, chopped tomatoes, feta, the tomato sauce, pepper flakes, remaining 1/2 teaspoon salt, and a few more grinds of pepper. Transfer to a 13-by-9-inch baking dish. Sprinkle the top with the mozzarella.

step 3

Bake, covered, for 30 minutes. Uncover and bake for 15 to 20 minutes more or until the cheese is melted and golden, and a knife inserted in the center for 5 seconds comes out hot.

step 4

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