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.

Jul 18, 2024