Baked Fusilli with Roasted Vegetables
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Yield
Serves : 4-6
By Judith Sutton
November 1996

To save cooking time: cut the vegetables into small pieces.  Baked Pasta Dishes

Ingredients

  • 2 medium red onions, halved and sliced 1/4-inch thick
  • 4 medium carrots, halved lengthwise and sliced crosswise 1/4-inch thick
  • 2 small zucchini, quartered lengthwise and sliced crosswise 1/4-inch thick
  • 1 small red bell pepper, cut into 1/4-inch dice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Salt
  • 3/4 pound fusilli
  • 1 1/2 cups heavy cream
  • 1/2 cup canned chopped tomatoes in puree
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 6 ounces Fontina cheese, shredded (about 1 1/2 cups)
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground black pepper

How to Make It

Step 1    

Preheat the oven to 450°. Put a large pot of water on to boil. Toss the onions, carrots, zucchini and bell pepper with the oil and spread on 2 large baking sheets. Roast for 20 to 25 minutes, stirring several times, until caramelized and golden brown. Transfer to a bowl, add the garlic and toss well. Reduce the oven temperature to 425°.

Step 2    

Meanwhile, salt the boiling water, add the fusilli and cook, stirring occasionally, until al dente, about 11 minutes. Drain.

Step 3    

Add the pasta to the roasted vegetables along with the cream, tomatoes, parsley, Fontina and 1/4 cup of the Parmesan. Season with salt and pepper; stir well. Transfer to a 13-by-9-inch baking pan; top with the remaining 1/4 cup Parmesan. Bake for 15 to 20 minutes, or until bubbling and golden brown. Let the pasta rest for 5 minutes before serving.

Make Ahead

The pasta can be assembled up to 8 hours in advance and refrigerated until baking time. Remove from the refrigerator when you turn the oven on and increase the baking time as necessary.

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