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Roasted Vegetable Baked Pasta & Turkey Meatballs

1 hour
Cook Time

8 cups
Number of Servings

1 cup
Serving Size
What you'll need:
  • 1 yellow squash cut into 1" cubes
  • 1 zucchini cut into 1" cubes
  • 1 onion diced
  • 1 green bell pepper, chopped
  • 2 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 12 oz Rosina Celentano Cavatelli, cooked or pasta of your choice
  • 24 oz marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 12 oz frozen Rosina Turkey Meatballs, cooked
  • Optional: 1/2 cup shredded low-fat mozzarella cheese
What to do:
  1. Preheat oven to 450°F.
  2. Line a baking sheet with parchment paper or spray with cooking spray. Toss the squash, zucchini, onion, and peppers with Italian seasoning, garlic, salt, and pepper.
  3. Roast the vegetables in the oven for 15 minutes. After they are roasted, turn down the oven temperature to 400°F.
  4. In a large bowl, combine the roasted vegetables, cooked and drained pasta, marinara sauce, turkey meatballs, and cheese.
  5. Coat a 9"x13" baking dish with cooking spray. Spread the mixture evenly into the dish.
  6. Bake for 20 minutes or until heated through. Enjoy!