Recipe by Katie Farina. This vegetable-loaded pasta bake is the perfect comfort food for a cozy night in and makes for great leftovers. Feel free to swap the homemade marinara with a store-bought one to save time. You can also use any vegetables you like!

Yield: 6 servings

Instructions

1. Make the Marinara: Heat a medium pot over medium heat. Once hot cover the bottom of the pot completely with olive oil. Once oil is hot add onion, sauté until translucent, about 10 minutes. Add basil and red pepper flakes, sauté another minute. 
2. Add tomato paste and sauté until the paste is incorporated into the oil, leaving the oil with a slight red tint. Add white wine and simmer until wine has evaporated, about 2 minutes. 
3. Add tomatoes and gently simmer for 30 minutes, salt to taste. If a smoother sauce is desired, simply blend.  
4. Assemble the Pasta Bake: Preheat oven to 425° F. Line a baking sheet with parchment paper. Toss vegetables with oil and salt. Roast until lightly golden, about 30-40 minutes. Keep oven at 425° F.  
5. Meanwhile, cook pasta according to package directions in plenty of salted water until al dente. 
6. Grease a 9x13" lasagna or casserole dish with a little olive oil. In a large bowl, toss cooked pasta with sauce, roasted vegetables, and parmesan. Place in the lasagna dish, smoothing down to create an even layer. Sprinkle with mozzarella cheese. Place the lasagna dish on a baking sheet in case the cheese bubbles over.  
7. Bake for 20-25 minutes or until lightly golden.  

Notes:

• Cook the pasta until “al dente,” meaning almost cooked with a slight firmness, as it will continue to cook while it is baking.
• Feel free to use any vegetables in this dish, roasted broccoli, artichoke hearts, olives, and sauteed greens would all be great additions.
• To make this dish come together quicker, feel free to swap the home-made marinara with 2 (25 ounce) jars of pre-made marinara.
• We love serving this dish over a ladle of additional marinara for extra flavor!