My kids love veggies and they also love pasta. So this dish is perfect for them. Roasting is my favorite way to eat my veggies. This is a healthy recipe with only 359 calories for 1 1/2 cups.
This is what you will need:
Olive oil spray
1 red bell pepper cut into 1 inch pieces
1 medium zucchini cut into 1 inch cubes
1 cup of asparagus cut into 1 inch pieces
1/2 medium red onion chopped
6 cloves of garlic, crushed
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 teaspoon kosher salt
freshly ground pepper
1/2 tsp fried oregano
1/2 tsp dried basil
For the pasta:
12 oz penne pasta
15 oz part skim ricotta
1/4 cup chopped fresh parsley
1/2 cup grated pecorino romano
8 oz part skim mozzarella, shredded
1 (25.25oz) jar marinara sauce
Preheat the oven to 450°F
Spray a large baking sheet with olive oil, toss the peppers, Zucchini , Asparagus , red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes Stirring halfway, Until slightly brown tender.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for Al dente, under cooking slightly as it will continue cooking in the oven, drain.
In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the pecorino romano cheese and half of that mozzarella cheese.
Spray a D 13 x 9 inch baking dish with olive oil spray.
Put half of the cooked roasted best of both into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce.
Spoon the ricotta mixture on top of the sauce in an even layer.
Cover with the remaining pasta, then vegetables, then the remaining sauce. Finished with the remaining mozzarella and 2 tablespoons pecorino Romano cheese.
Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.