Fettuccine And Roasted Vegetable Pasta Bake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 orange sweet potato, peeled and finely sliced
• 1 large red onion, sliced
• 3 medium zucchini, sliced on the diagonal
• 1 tablespoon olive oil
• 375 g egg fettuccine pasta (fresh, such as latina brand)
• 250 g ricotta cheese
• 425 g alfredo sauce, storebought or home-made
• 2 eggs, lightly beaten
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 preheat the oven to 180 degree c.
• 2 grease and line the base of a 22cm springform cake pan with baking paper.
• 3 place the onion, sweet potato, zucchini and olive ol in a roasing pan and toss to coat vegetables.
• 4 season with some salt and pepper.
• 5 bake for 20-25 minutes or until softened and lightly coloured on edges.
• 6 cook the fettuccini according to packet directions.
• 7 rinse under cold water once cooked.
• 8 combine the roasted vegetables, fettuccini, ricotta, alfredo sauce and eggs in a large bowl and mix well.
• 9 spoon into the prepared pan and sprinkle with parmesan.
• 10 bake for 25-30 minutes or until lightly golden on top.
• 11 remove from oven and cool slightly.
• 12 can be served warm or at room temperature.
• 13 serve with salad for a lovely lunch or dinner.