Roasted Vegetable Pasta Casserole

Serves 10

24 ounces brown rice penne pasta cooked al dente

6 tablespoons extra virgin olive oil

2 small red onion chopped

6 cups chopped butternut squash, cubed

2 pounds brussels sprouts halved

2 large red bell pepper, chopped

1 teaspoon salt

2 teaspoon dried thyme

1 teaspoon dried basil

2 cup cottage cheese

16 ounces mozzarella balls (about 1 cup)

6 cloves garlic crushed

4 tablespoons thinly sliced fresh sage


  1. Preheat oven to 400 degrees. Coat a 9x13-inch pan with olive oil or butter.
  2. Peel the butternut squash and cut into cubes.
  3. Chop the rest of the vegetables so they are all relatively the same size.
  4. Place all of the chopped veggies, olive oil, salt, and dried herbs onto a large, rimmed sheet pan and toss together. Roast vegetables for about 25 minutes. 
  5. While the vegetables are cooking, bring a large pot of water to a boil, add the pasta and cook until it is al dente (slightly undercooked). Then drain and rinse in a colander.
  6. Add the cooked noodles to your 9x13-inch pan. Add the cottage cheese, mozzarella balls, crushed garlic, and a few extra pinches of salt. 
  7. Remove the sheet pan of roasted veggies from the oven and add them to the pan with the noodles. Gently toss everything together. 
  8. Sprinkle the top of the noodles and veggies with thinly sliced fresh sage leaves. 
  9. Bake pasta casserole for about 25 minutes, or until the cheese is melted. 



Leave a comment