Fettuccine And Roasted Vegetable Pasta Bake
A special dish of wonderful flavours. Adaptable to additives-perhaps some roasted garlic or tomato if you wished!!
Steps
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.
Ingredients
sweet potato, red onion, zucchini, olive oil, fettuccine pasta, ricotta cheese, alfredo sauce, eggs, parmesan cheese