Roast vegetable pasta bake

  • Skill Easy
  • Prep time 15 mins
  • Cook time 40 mins
  • Servings 6

Roast vegetable pasta bake is a nutritious meal packed full of vegetables, high in fibre, protein and calcium. A tasty recipe the whole family can enjoy.

Ingredients

  • 1 red capsicum, seeds removed
  • 6 roma tomatoes, quartered
  • 3 zucchinis (courgettes), halved and sliced
  • 500g pumpkin, diced
  • 2 eggplants, thinly sliced
  • 8 pickling onions, halved
  • 1 head garlic
  • 200g reduced fat ricotta
  • 1 1/4 cups So Good Lite soy milk
  • 300g penne, cooked

Method

  1. Preheat oven to 210°C. Place capsicum, tomatoes, courgettes (zucchinis), pumpkin, eggplant, onions and garlic on a large baking tray lined with baking paper. Bake for 30 minutes.
  2. Squeeze garlic cloves into a bowl. Add ricotta and So Good Lite and mix well. Stir through pasta and place in a 30cm x 20cm baking dish.
  3. Peel skin off capsicums and roughly chop. Mix vegetables through pasta.
  4. Reduce heat to 180°C, return to oven and bake for 10 minutes.
  • Per Serve
  • Energy (kJ)
    1452
  • (Cal)
    347
  • Protein (g)
    17
  • Fat (g)
    3
  • Saturated Fat (g)
    0.8
  • Carbohydrate (g)
    55.3
  • Sugars (g)
    17.5
  • Dietary Fibre (g)
    11.1
  • Sodium (mg)
    105
  • Potassium (mg)
    1171
  • Calcium (mg)
    232
  • Iron (mg)
    2.2