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Rotini Casserole With Roasted Veggies

Kids Friendly Rotini Casserole with Roasted Veggies loaded with the goodness of cheese and heavy cream. A great way to sneak in vegetables and this can be a perfect thanksgiving main course meal.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 3
Author: Srividhya G


  • Tricolor Rotini – 2 cups
  • Water for cooking the pasta.
  • Veggies of your choice. This is what I used
  • Zucchini – 1
  • Colored Bell Peppers – ½ cup roughly chopped We love bell peppers and you can find them in all my pasta recipes
  • Mushrooms – 4-5 roughly chopped
  • Shallots – 3 to 4 roughly chopped
  • Fresh Basil Leaves – 10 roughly chopped
  • Tomato – 1 roughly chopped
  • Heavy Cream / Milk – ½ cup
  • Cheddar Cheese cheese of your choice – ½ cup
  • Salt – ½ tsp + ½ tsp
  • Garlic Infused Olive Oil – 1 tbsp.
  • Oil – ½ tsp for cooking pasta + ½ tsp for greasing the casserole dish.
  • Ground Pepper – 1 tsp


  • Cook the pasta aldente according the package directions.
  • I added the half tsp of salt and oil in the water.
  • While the pasta is getting cooked, preheat the oven to 350 degree F.
  • Chop the veggies and place them in cookie tray covered with aluminium foil or cookie sheet.
  • Add the 1 tbsp. oil, salt and pepper. Mix them well.
  • Bake them for 15 minutes. (As we are going to bake again, even if the veggies are half done its ok.)
  • Now we our pasta and roasted veggies are ready. We need to arrange and bake again with cheese.
  • Grease the casserole dish or bread pan and start layering the pastas and veggies.
  • I did one pasta layer and one veggie layer and continued.
  • Before adding the cheese, add the heavy cream or milk. This ensures the pasta retains the moisture.
  • Now add the cheese and bake it again for 25 minutes at 350degree F.


You can add veggies of your choice.
Instead of regular tomatoes colored cherry tomatoes can be used.
Any small pasta would work for this casserole.
Bread crumbs can be added while baking the casserole.