Roasted Vegetable Pasta Bake
Enjoy this Roasted Vegetable Pasta Bake anytime of the year. It combines a medley of delicious vegetables topped with mozzarella and cheddar cheese. This fool-proof recipe is made in our convection microwave and is suited to even the most inexperienced cook.
Ingredients
- 360 gdried pasta
- 2courgettes diced
- 1red pepper diced
- 1aubergine diced
- 1red onion finely chopped
- 0.5a butternut squash diced
- 4whole cloves of garlic
- 3 tbspolive oil
- 350 gjar of pasta sauce
- 1ball of low fat mozzarella
- 50 ggrated cheddar.
Equipment
- Dish – Large rectangular ceramic dish
- Accessory – Wire shelf lower position
Steps
1) Chop vegetables into small even chunks about 3cm. Place on glass dish and drizzle with oil. Cook on CONVECTION 220◦C + GRILL 2 + SIMMER MICROWAVE for 25mins. Stir once during cooking.
2) Place the pasta in a large glass bowl, add 475ml of boiling water. Cover and cook for 12mins on HIGH MICROWAVE.
3) Drain pasta transfer to a ceramic dish.
4) Mix in the roasted vegetables and the pasta sauce together and add to the pasta.
5) Thinly slice the mozzarella balls and lay them over the pasta and top with the grated cheddar.
6) Cook on CONVECTION 190◦C + GRILL 2 + SIMMER MICROWAVE for 15-18 mins or until golden.
7) Garnish with basil leaves before serving.
