• Katie Lolas

Roast Veggie & Ricotta Pasta Bake

Updated: Apr 2

When you crack through that golden topping, you will be greeted with a perfectly cooked vegetable pasta immersed in a deliciously rich red sauce.


Ready in: 40 mins

Serves: 6 - 8


Ingredients

  • 1 medium eggplant, diced

  • 2 medium capsicums, diced

  • 2 medium zucchinis, diced

  • Extra virgin olive oil

  • 500g penne pasta of choice (I used a GF brown rice pasta)

  • 700g passata sauce

  • 140g tomato paste

  • 2 green spring onions or shallots, sliced

  • 2 vegetable stock cubes

  • Garlic infused olive oil

  • 3 tbsp mixed herbs

  • 200g light ricotta

  • 50-100g parmesan, grated

  • Salt and pepper

  • Fresh basil leaves, to garnish (optional)


Method


Step 1. Preheat the oven to 200°C. Place diced eggplant, zucchini and capsicum on a lined oven tray, drizzle with olive oil and season with salt and pepper. Cook for 25-30 minutes or until tender


Step 2. Cook pasta in boiling salted water according to packet instructions. Drain and return to saucepan


Step 3. In a large pan, heat a drizzle of garlic infused olive oil. Add the green onions or shallots, then cook until fragrant. Add passata sauce, tomato paste, vegetable cubes, mixed herbs and cook for 3-4 minutes. Stir through cooked vegetables from the oven and season with salt and pepper to taste


Step 4. Add cooked pasta and vegetable sauce to a deep baking dish and combine well


Step 5. Distribute ricotta over the top layer and sprinkle with parmesan cheese. Bake for 10-15 minutes or until golden. Garnish with fresh basil leaves and enjoy.



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