Fettuccine and roasted vegetable pasta bake
- Ready In:
- 1hr
- Ingredients:
- 9
- 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
- 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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RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!