Fettuccine and roasted vegetable pasta bake

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

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 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

Directions

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.