Roasted Vegetable And Pasta Bake

• 16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta)
• 1 (14 ounce) can Italian-style diced tomatoes
• 1 (14 ounce) jar prepared alfredo sauce
• 1 cup Italian cheese, mix
• 1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved)
• 2 carrots, sliced diagonally into 3/4-inch thick pieces
• 1 cup onion, sliced
• 1 red bell pepper, sliced into 1/2-inch thick pieces
• 1/2 zucchini, sliced into 1/4-inch thick pieces
• 1/2 yellow squash, sliced into 1/4-inch thick pieces
• 1 cup broccoli floret
• 3 garlic cloves, chopped
• 2 tablespoons olive oil (enough to coat vegetables)
• kosher salt, to taste
• black pepper, to taste
• red pepper flakes, to taste
• 1/4 cup fresh parsley (to garnish) (optional)

1. 1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
2. 2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
3. 3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
4. 4. Bake for 20 minutes or until heated through. Serve with a green salad.

noodles, italianstyle diced, alfredo sauce, italian cheese, parmesan cheese, carrots, onion, red bell pepper, zucchini, yellow squash, broccoli floret, garlic, olive oil, kosher salt, black pepper, red pepper, parsley

Taken from www.food.com/recipe/roasted-vegetable-and-pasta-bake-466813 (may not work)