Fettuccine Pasta Bake with Roasted Vegetables
An elegant and delicious pasta bake featuring fettuccine, roasted vegetables, creamy ricotta, and flavorful alfredo sauce.
Ingredients
| 1 | peeled and finely sliced |
|---|---|
| 1 | sliced |
| 3 | sliced on the diagonal |
| 1 | tablespoon |
| 375 | g fresh, such as Latina brand |
| 250 | g |
| 425 | g store-bought or homemade |
| 2 | lightly beaten |
| 1/4 | cup |
Instructions
| 1. | Preheat the oven to 180 degrees Celsius. |
|---|---|
| 2. | Grease and line the base of a 22cm springform cake pan with baking paper. |
| 3. | Place the orange sweet potato, red onion, zucchini, and olive oil in a roasting pan; toss to coat the vegetables. |
| 4. | Season with salt and pepper. |
| 5. | Roast for 20-25 minutes or until the vegetables are softened and lightly colored on the edges. |
| 6. | Cook the fettuccine according to the package directions. |
| 7. | Rinse the cooked fettuccine under cold water. |
| 8. | In a large bowl, combine the roasted vegetables, cooked fettuccine, ricotta cheese, alfredo sauce, and beaten eggs; mix thoroughly. |
| 9. | Spoon the mixture into the prepared pan and sprinkle with freshly grated parmesan cheese. |
| 10. | Bake for 25-30 minutes or until lightly golden on top. |
| 11. | Remove from the oven and let it cool slightly. |
| 12. | The dish can be served warm or at room temperature. |
| 13. | Serve with salad for a delightful lunch or dinner. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 539.5 kcal |
| Protein | 25.8 g |
| Fat | 18.2 g |
| Carbohydrates | 68.9 g |
| Fiber | 3.1 g |
| Sugar | 5.9 g |
Published on Jul 18, 2024 by Luminița