Ingredients Jump to Instructions ↓

  1. 4 small zucchini, halved lengthwise and cut into 1-inch slices

  2. 2 large onions, cut into wedges

  3. 2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices

  4. 2 large sweet yellow peppers, cut into 1-inch pieces

  5. 1 cup fresh baby carrots, halved lengthwise

  6. 2 tablespoons olive oil

  7. 3-1/2 cups uncooked fusilli pasta

  8. 2 cups (8 ounces ) shredded fontina cheese

  9. 1-1/2 cups heavy whipping cream

  10. 1/2 cup canned diced tomatoes in sauce

  11. 1/2 cup grated Parmesan cheese, divided

  12. 2 garlic cloves, minced

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first six ingredients. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly. Yield: 16 servings (3/4 cup each).


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