All Recipes Best Recipe Main Dish Recipes Casserole Recipes Noodles

Ingredients

1 medium eggplant, chopped 1 red bell pepper, chopped 1 large tomato, chopped 1 large onion, chopped 1 stalk celery, chopped 3 cloves garlic, chopped ½ teaspoon dried basil salt and ground black pepper to taste ¼ cup olive oil ½ (16 ounce) package fusilli pasta 1 (28 ounce) jar pasta sauce 2 cups shredded mozzarella cheese

Nutrition Info

704.7 calories carbohydrate: 85.3 g cholesterol: 40.1 mg fat: 29.6 g fiber: 13.7 g protein: 27.4 g saturatedFat: 9.3 g servingSize: - sodium: 1211.4 mg sugar: 27.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.
Roast in the preheated oven until just fork-tender, about 30 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta, combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.
Bake in the preheated oven until cheese is bubbling, about 20 minutes.

4 servings

An easy but popular pasta dish. Substitute whatever veggies you have on hand. Also good with leftover cooked chicken.