Best Roasted Vegetable And Pasta Bake Recipes

BACON AND ROASTED VEGETABLE PASTA BAKE

Steps:

• Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
• Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
• Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
• Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
• The tomato sauce should also be thick by now.
• Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
• Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
• Cook the pasta in boiling water until al dente, drain and stir into the mix.
• Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
• Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
• Add the cheese and black pepper, stir until combined.
• Pour the cheese sauce over the pasta mix.
• Cook at 170c for 30 mins or until golden brown on top.

ROASTED VEGETABLE AND PASTA BAKE

Steps:

• 1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
• 2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
• 3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
• 4. Bake for 20 minutes or until heated through. Serve with a green salad.

FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE

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.