FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE

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Fettuccine and roasted vegetable pasta bake image

A special dish of wonderful flavours. Adaptable to additives-perhaps some roasted garlic or tomato if you wished!

Provided by dale7793

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 orange sweet potato, peeled and finely sliced
1 large red onion, sliced
3 medium zucchini, sliced on the diagonal
1 tablespoon olive oil
375 g egg fettuccine pasta (fresh, such as Latina brand)
250 g ricotta cheese
425 g alfredo sauce, storebought or home-made
2 eggs, lightly beaten
1/4 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 180 degree C.
  • Grease and line the base of a 22cm springform cake pan with baking paper.
  • Place the onion, sweet potato, zucchini and olive ol in a roasing pan and toss to coat vegetables.
  • Season with some salt and pepper.
  • Bake for 20-25 minutes or until softened and lightly coloured on edges.
  • Cook the fettuccini according to packet directions.
  • Rinse under cold water once cooked.
  • Combine the roasted vegetables, fettuccini, ricotta, alfredo sauce and eggs in a large bowl and mix well.
  • Spoon into the prepared pan and sprinkle with parmesan.
  • Bake for 25-30 minutes or until lightly golden on top.
  • Remove from oven and cool slightly.
  • Can be served warm or at room temperature.
  • Serve with salad for a lovely lunch or dinner.

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