Farmers' Market Italian Vegetable Pasta Bake

Ingredients

• 2 red peppers
• 2 jalapeno peppers
• 1 white onion
• cut into 1-inch pieces
• 4 cloves garlic
• peeled
• 1/2 cup KRAFT Zesty Italian Dressing
• divided
• 1 small zucchini
• cut into small cubes (about 1-1/2 cups)
• 1 small eggplant
• cut into small cubes (about 3 cups)
• 1/2 cup water
• 3 cups farfalle (bow-tie pasta)
• cooked
• drained
• 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
• 1/4 cup KRAFT Grated Parmesan Cheese

Instructions

1. Heat oven to 425F.
2. Cover 2 baking sheets with foil; spray with cooking spray.
3. Toss whole red peppers, jalapeno peppers, onions and garlic with 1/4 cup dressing; spread onto 1 prepared baking sheet.
4. Toss eggplant and zucchini with remaining dressing; spread onto remaining prepared baking sheet.
5. Bake 25 min.
6. or until vegetables are tender and peppers are blackened, turning vegetables over after 10 min.
7. Cool slightly.
8. Remove skin and seeds from peppers; chop into small pieces.
9. Blend water and 2 cups combined vegetables in blender until smooth.
10. Toss pasta with vegetable puree and remaining roasted vegetables and cheeses.
11. Place in 13x9-inch baking dish sprayed with cooking spray.
12. Cover with foil.
13. Bake 15 min.
14. or until heated through and cheese is melted.