Roasted Vegetable Pasta Bake

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Roasted Vegetable Pasta Bake

Enjoy this Roasted Vegetable Pasta Bake anytime of the year. It combines a medley of delicious vegetables topped with mozzarella and cheddar cheese. This fool-proof recipe is made in our convection microwave and is suited to even the most inexperienced cook.


  • Dish – Large rectangular ceramic dish
  • Accessory – Wire shelf lower position


  • 360 g dried pasta
  • 2 courgettes diced
  • 1 red pepper diced
  • 1 aubergine diced
  • 1 red onion finely chopped
  • ½ a butternut squash diced
  • 4 whole cloves of garlic
  • 3 tbsp olive oil
  • 350 g jar of pasta sauce
  • 1 ball of low fat mozzarella
  • 50 g grated cheddar.


  • Chop vegetables into small even chunks about 3cm. Place on glass dish and drizzle with oil. Cook on CONVECTION 220◦C + GRILL 2 + SIMMER MICROWAVE for 25mins. Stir once during cooking.
  • Place the pasta in a large glass bowl, add 475ml of boiling water. Cover and cook for 12mins on HIGH MICROWAVE.
  • Drain pasta transfer to a ceramic dish.
  • Mix in the roasted vegetables and the pasta sauce together and add to the pasta.
  • Thinly slice the mozzarella balls and lay them over the pasta and top with the grated cheddar.
  • Cook on CONVECTION 190◦C + GRILL 2 + SIMMER MICROWAVE for 15-18 mins or until golden.
  • Garnish with basil leaves before serving.