Roast vegetable pasta bake

Roast vegetable pasta bake is a nutritious meal packed full of vegetables, high in fibre, protein and calcium. A tasty recipe the whole family can enjoy.

Ingredients

• 1 red capsicum, seeds removed
• 6 roma tomatoes, quartered
• 3 zucchinis (courgettes), halved and sliced
• 500g pumpkin, diced
• 2 eggplants, thinly sliced
• 8 pickling onions, halved
• 1 head garlic
• 200g reduced fat ricotta
• 1 1/4 cups So Good Lite soy milk
• 300g penne, cooked

Method

1. Preheat oven to 210°C. Place capsicum, tomatoes, zucchinis (courgettes), pumpkin, eggplant, onions and garlic on a large baking tray lined with baking paper. Bake for 30 minutes.
2. Squeeze garlic cloves into a bowl. Add ricotta and So Good Lite and mix well. Stir through pasta and place in a 30cm x 20cm baking dish.
3. Peel skin off capsicums and roughly chop. Mix vegetables through pasta.
4. Reduce heat to 180°C, return to oven and bake for 10 minutes.