Fettuccine and Roasted Vegetable Pasta Bake
Creamy, cheesy, and bursting with vibrant flavors, this Fettuccine and Roasted Vegetable Pasta Bake is the ultimate comfort food with a healthy twist. Tender fettuccine is tossed with caramelized zucchini, red bell pepper, eggplant, and sweet cherry tomatoes, all oven-roasted to perfection. A luxurious homemade cheese sauce made with Parmesan and mozzarella blankets the pasta and vegetables, creating a rich and creamy texture in every bite. Topped with a crispy, golden breadcrumb crust, this dish combines irresistible textures and flavors. Perfect for weeknight dinners or a crowd-pleasing vegetarian main dish, this pasta bake is easy to make yet elegantly satisfying. Don’t forget the fresh parsley garnish for a pop of color and brightness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 zucchini
- 1 red bell pepper
- 1 small eggplant
- 1 red onion
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 0.5 cup breadcrumbs
Instructions
Preheat the oven to 400°F (200°C).
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the vegetables. Chop the zucchini, red bell pepper, eggplant, and red onion into bite-sized pieces. Spread them on a large baking sheet along with the cherry tomatoes.
Drizzle the vegetables with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the dried oregano. Toss to coat. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
While the vegetables roast, make the cheese sauce. In a medium saucepan, melt the butter over medium heat. Stir in the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly pour in the milk, whisking continuously to avoid lumps. Cook for 5-7 minutes until the sauce thickens.
Stir in the Parmesan cheese, 1 cup of the shredded mozzarella, and the remaining 0.5 teaspoon of salt. Mix until the cheese is fully melted and incorporated. Remove from heat.
Combine the cooked fettuccine, roasted vegetables, and cheese sauce in a large mixing bowl. Gently toss to coat everything evenly.
Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top, followed by the breadcrumbs.
Drizzle the breadcrumbs with the remaining 1 tablespoon of olive oil to help them crisp up while baking.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the pasta bake rest for 5 minutes. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
4075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 9473 mg | 412% | |
| Total Carbohydrate | 424.1 g | 154% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 97.3 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 3603 mg | 277% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3718 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
