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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Combine the cooked fettuccine, roasted vegetables, and cheese sauce in a large mixing bowl. Gently toss to coat everything evenly.

Step 9

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.

Step 10

Drizzle the breadcrumbs with the remaining 1 tablespoon of olive oil to help them crisp up while baking.

Step 11

Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.

Step 12

Remove from the oven and let the pasta bake rest for 5 minutes. Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	(2628.3g)

Amount per serving	% Daily Value*
Calories	4075.4

Total Fat 197.0g	0%
Saturated Fat 93.2g	0%
Polyunsaturated Fat 8.2g
Cholesterol 467.8mg	0%
Sodium 9472.7mg	0%
Total Carbohydrate 424.1g	0%
Dietary Fiber 35.7g	0%
Total Sugars 97.3g
Protein 168.8g	0%

Vitamin D 322.1IU	0%
Calcium 3603.0mg	0%
Iron 10.0mg	0%
Potassium 3718.2mg	0%

*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.

Source of Calories

Fat: 42.8%

Protein: 16.3%

Carbs: 40.9%