Fettuccine and roasted vegetable pasta bake
A special dish of wonderful flavours. Adaptable to additives-perhaps some roasted garlic or tomato if you wished!
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INGREDIENTS
Nutrition- 1
- 1
- 3
- 1tablespoon olive oil
- 375
- 250
- 425
- 2
- 1⁄4cup freshly grated parmesan cheese
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DIRECTIONS
- 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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