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.

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Equipment

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

Ingredients

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.

Instructions

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.