Veggie Pasta Bake

    Veggie Pasta Bake

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    Onion, zucchini, eggplant and capsicum roasted, tossed into penne pasta, Alfredo sauce and chicken stock, topped with cheese and breadcrumbs then baked until golden.

    Serves: 6 

    • 1 onion, cut into 2cm squares
    • 2 small zucchini, thinly sliced
    • 1 eggplant, thinly sliced
    • 1 red capsicum, cut into chunks
    • 2 tablespoons olive oil, as needed
    • 1 pinch salt and ground black pepper, to taste
    • 350g penne pasta
    • 500g Alfredo sauce
    • 460ml chicken stock
    • 1/2 cup Parmesan cheese, grated (divided)
    • 1/2 cup mozzarella cheese, grated (divided)
    • 1/4 cup dry breadcrumbs

    Preparation:30min  ›  Cook:55min  ›  Ready in:1hour25min 

    1. Preheat oven to 220 degrees C.
    2. Spread the onion, zucchini, eggplant and capsicum out onto two baking trays with rims; drizzle vegetables with olive oil then sprinkle with salt and black pepper.
    3. Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 190 degrees C.
    4. While vegetables are roasting, fill a saucepan with lightly salted water then bring to a rolling boil over high heat. Once the water is boiling, stir in the penne then return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    5. Grease a baking dish. In a saucepan, mix together the Alfredo sauce with chicken broth then bring to a boil. Pour the sauce mixture into a large bowl then stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared baking dish; sprinkle top evenly with breadcrumbs. Cover the dish.
    6. Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover then sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven then bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.

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