Fettuccine and roasted vegetable pasta bake

Recipe by dale7793

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

Top Review by Veggie-lover Chef

Really yummy, especially with some black pepper sprinkled on top! I wish that I had fresh bread to eat with it.

Ingredients Nutrition


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

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