FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE
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
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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Shourov Akanda
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the creamy sauce and the roasted vegetables. I will definitely be making this dish again for my next party.
Donovan Flores
[email protected]This dish was so quick and easy to make. I had it on the table in less than 30 minutes. It's perfect for a weeknight meal.
Caridad Delgado
[email protected]I made this dish using low-carb pasta and roasted vegetables, and it was a great way to enjoy a pasta dish without all the carbs. The sauce was flavorful and the vegetables were roasted to perfection.
Mika vilo
[email protected]I made this dish using vegan cheese and milk, and it was amazing! The sauce was rich and creamy, and the vegetables were roasted to perfection. I highly recommend this recipe to anyone who is vegan or dairy-free.
Bamgbose Adesewa
[email protected]I made this dish using dairy-free cheese and milk, and it was still very creamy and flavorful. I would definitely recommend this recipe to anyone with dairy allergies.
Thabo Matshaba
[email protected]I made this dish using gluten-free pasta and it was delicious! The sauce was thick and creamy, and the vegetables were roasted to perfection.
Kobe Rogers
[email protected]I'm still learning to cook, but this recipe was easy to follow and turned out great. The sauce was creamy and flavorful, and the roasted vegetables were perfectly tender.
Md Eman
[email protected]My kids are picky eaters, but they loved this dish. The roasted vegetables were especially a hit. I think the sweetness of the vegetables balanced out the richness of the sauce.
Bd Rahat
[email protected]This recipe is very budget-friendly. I used inexpensive vegetables like carrots, potatoes, and onions. The pasta and sauce were also very affordable.
Borodband Zone
[email protected]I love that this dish can be made ahead of time. I prepped the roasted vegetables and sauce the night before, then assembled and baked the dish just before dinner. It was a lifesaver on a busy weeknight!
Ahmed Vivi
[email protected]I made this dish using whole wheat fettuccine and roasted vegetables from my garden. It was a healthy and satisfying meal that I felt good about serving to my family.
Najam Abbas
[email protected]This dish was a hit with my family! The roasted vegetables added a delicious depth of flavor to the creamy sauce. I will definitely be making this again.