Pasta Baked with Roasted Vegetables
- 1 red capsicum, seeds removed
- 6 roma tomatoes, quartered
- 3 zucchinis, halved and sliced
- 500g pumpkin, diced
- 2 eggplants, thinly sliced
- 8 pickling onions, halved
- 1 head garlic
- 200g reduced fat ricotta
- 1¼ cups Sanitarium So Good Lite
- 300g penne, cooked
- Pre-heat oven to 210ºC. Place capsicum, zucchinis, pumpkin, eggplant, onions and garlic on a tray lined with baking paper. Bake for 30 minutes.
- Squeeze garlic cloves into a bowl. Add ricotta and So Good and mix well. Stir through pasta and place into a 30cm x 20cm baking dish.
- Peel skin off capsicums and roughly chop. Mix vegetables through pasta.
- Reduce heat to 180ºC and return to oven and bake a further 10 minutes.
Serves 6
Preparation time: 15 minutes
Cooking time: 40 minutes