Flavorful roasted vegetables and protein packed lentil pasta are tossed in a rich pesto marinara sauce.
Baked with a topping of mozzarella and Parmesan cheeses, this gluten free vegetarian casserole is sure to become a family favorite.
Cook spaghetti according to package directions; drain and place in a large bowl.
Ingredients of Roasted vegetable spaghetti bake
- It's 1 can of diced tomatoes.
- You need 1 of handful of spinach.
- You need 1 packages of of spaghetti noodles.
- Prepare 1 of onion, chopped onto thin pieces.
- Prepare 1 of garlic clove.
- It's 2/3 of diced carrots.
- Prepare 1 can of spaghetti sauce.
- Prepare 1 lb of ground beef.
- Prepare 1 of bellpepper sliced.
- Prepare 1 tsp of salt and pepper to taste.
- You need 3 tbsp of olive oil.
- You need 1 cup of parmesam cheese.
- Prepare 1 1/2 cup of mozzerella cheese.
- It's 1 medium of sized squash -washed and cubed.
Roasted vegetable spaghetti bake instructions
- preheat oven 350.
- foil greased with butter. add all chopped veggies onto foil and transfer onto a baking sheet. and cook 20 minutes.
- boil water for pasta.
- cook ground beef add 1/2 cup spaghetti sauce to meat mixture let simmer.
- once roasted vegetables have some color remove from oven.
- grease a baking dish. add spaghetti then sauce then ground beef and can of diced tomatoes then roasted vegetables.
- add desired amount of sauce & then top with salt pepper add mozzarella cheese and parmesan.
- bake 20 minutes. covered for 10 then uncovered for 10.
- serve with a hearty salad. enjoy.
Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Bring a large pot of salted water to a boil. We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help.
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