Roast vegetable pasta bake

Name: Roast vegetable pasta bake
Prep time: 15 min
Cook time: 40 min
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

Current rating: 5 (3 ratings)

Serves 6

Prep 15

Cook 40

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.

Description

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

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Method

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.
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.
Peel skin off capsicums and roughly chop. Mix vegetables through pasta.
Reduce heat to 180°C, return to oven and bake for 10 minutes.

Nutrition Information

	Per serve
Energy (kJ) (Cal)	1452 347
Protein (g)	17
Fat (g) Saturated Fat (g)	3.0 0.8
Carbohydrate (g) Sugars (g)	55.3 17.5
Fibre (g)	11.1
Sodium (mg)	105
Potassium (mg)	1171
Calcium (mg)	232
Iron (mg)	2.2