Roasted Winter Vegetable Casserole is a recipe I recently created for TexasLiving Magazine, a publication you probably got in your mailbox if you live in Texas. Colorful roasted vegetables make this dish so pretty, I wanted to share it on the Blog as well. I’ve been writing for TexasLiving for many years and always enjoy my collaborations with the editorial staff.
As February draws to a close, I am more than ready to put my sights on spring but winter vegetables still abound making this dish ideal for a family weeknight meal.
Casseroles often get a bad rap. To be fair, the word casserole conjures up memories from childhood of soup-soaked, bland dishes placed before us in regular rotation. Yet, for feeding a crowd and convenience’s sake, a casserole is hard to beat. It is possible to elevate the traditional casserole to a dish jam-packed with flavor and beauty. This vibrant, dish will wake up your tastebuds and satisfy any appetite.
Roasted Winter Vegetable Casserole Recipe
1 pound penne pasta
1 25-ounce bottle of marinara sauce
1 teaspoon dried basil
¼ teaspoon crushed red pepper flakes
Pinch salt, plus more for pasta water
2 tablespoons olive oil
2 cloves garlic, pressed
8 cups assorted winter vegetables, chopped; such as broccoli, cauliflower, carrots, parsnips, or red peppers
2 cups grated mozzarella cheese
2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss vegetables on the prepared baking sheet with a pinch of salt, olive oil, and garlic. Roast for 12-15 minutes until vegetables are tender, set aside. Meanwhile, cook pasta in water that has been heavily salted, until it is al dente. Drain the pasta and pour it into greased, deep baking dish. Toss pasta with marinara, basil, and crushed red pepper. Toss the roasted vegetables into the dish and mix very well. Top casserole with mozzarella and Parmesan cheese. Bake uncovered for 10-12 minutes until cheese is melted and bubbly, serve warm. Serves 6-8.
As March arrives, I’m excited about a few new additions to the blog. For starters, I will be doing book reviews/recommendations and look forward to a spirited interchange about very Frenchy titles. I am also preparing to be back in the kitchen with YOU! What kind of cooking classes have you been missing? Please let me know in the comments below, by email or text and I look forward to seeing you soon!
XOXO
Lorie
