Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 4.09 dollar
Difficulty level: 2 out of 4
8 Ingredients
- 2 capsicum, sliced into cubes, use a combination of red and yellow capsicums
- 2 zucchini, cut into cubes
- 1 broccoli, cut into small florets
- 2tablespoons olive oil
- 250grams pesto
- 300grams rotini, cooked for 2 minutes less than the package instructions. reserve 0.5 cup pasta water. drain
- 150grams mozzarella ball, drained, cut into cubes
- 6tablespoons parmesan, grated
Nutrition per serving
3620kJ / 862Cal
3620 Kilojoules or 862 Calories
42% of daily energy intake*
Protein
36.5grams
Fat
51.2grams
Carbs
63.5grams
Sugars
11.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Have this rustic, cheesy and flavourful vegetarian pasta bake recipe on hand for a no-fuss, easy and nourishing dinner.
Method
Step 1 of 3
Preheat the oven to 190°C/170°C fan-forced.
Step 2 of 3
In a baking dish, tip in the vegetables and olive oil and bake for 45 minutes until cooked and golden brown. Make sure to flip the vegetables once or twice throughout the cooking time.
Step 3 of 3
In a small bowl, mix the pesto and the reserved pasta water. Stir the pasta and pesto sauce into the roasted vegetables. Fold in the mozzarella and top with parmesan. Return the dish into the oven and cook for another 10 minutes or until the cheese has melted.
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