Veggie Pasta Bake

    Veggie Pasta Bake

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    1hour25min


    20 people made this

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

    Ingredients
    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

    Directions
    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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