1 hour
Cook Time
8 cups
Number of Servings
1 cup
Serving Size
What to do:
- Preheat oven to 450°F.
- 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.
- Roast the vegetables in the oven for 15 minutes. After they are roasted, turn down the oven temperature to 400°F.
- In a large bowl, combine the roasted vegetables, cooked and drained pasta, marinara sauce, turkey meatballs, and cheese.
- Coat a 9"x13" baking dish with cooking spray. Spread the mixture evenly into the dish.
- Bake for 20 minutes or until heated through. Enjoy!
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Roasted Vegetable Baked Pasta & Turkey Meatballs
Enjoy this high-fiber meal using seasonal produce and foods that will make you feeling full for hours with Rosina pasta and turkey meatballs!
Nutrition Facts
What you will 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
