Vegetable Pasta Bake
This creamy tomato pasta made from juicy tomatoes, fresh vegetables, fragrant spices, and yogurt is a crowd-pleaser.
Servings: 12
Ingredients
- ¼ cup vegetable oil
- ¼ cup minced garlic
- 1 cup small diced onion
- ¼ tsp ground black pepper
- 1 tbsp minced rosemary
- 3 cups 1/8” sliced white button mushrooms
- 1 cup small diced green bell pepper
- 1 cup small diced orange bell pepper
- 3 ½ cups medium-diced eggplant
- 1 cup quarter moon sliced yellow squash
- 1 cup quarter moon sliced zucchini
- 4 cups crushed tomatoes*
- 1 cup plain yogurt
- ¼ cup rough chopped Italian basil
- 1 tbsp kosher salt
- 6 cups cooked al dente whole grain rotini pasta
- 2 tbsp minced Italian flat leaf parsley
Instructions
- Preheat oven to 400°F.
- In a large pot on high heat, add vegetable oil and sauté minced garlic, onion, black pepper and rosemary together until fragrant, 1-2 mins.
- Add mushrooms, bell peppers, eggplant, zucchini and yellow squash. Sauté until vegetables are slightly softened, 3-5 mins.
- Add crushed tomatoes to pot and stir until well-combined. Bring pot back to a boil, then lower heat and simmer for 15 mins.
- Turn off heat and stir in yogurt. Add al dente pasta and stir well to combine.
- Transfer pasta mixture to a 9 x13” baking dish. Cover dish tightly with aluminum foil and bake for 30 mins.
- Remove from oven. Let pasta bake stand for 5 mins to set. Garnish top of the pasta bake with minced parsley. Serve hot.
Notes
*Note: Store bought pasta sauce can be used as a substitute for crushed tomatoes.