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

Judith Sutton
November 1996

Gallery

Recipe Summary

Yield:
4-6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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

  • 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.

Advertisement
Advertisement