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Roasted Vegetable Pasta Bake

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Ingredients

Adjust Servings:
360g Dried Pasta
2 Courgette Diced
1 Red Pepper Diced
1 Aubergine
1 Red Onion Finely chopped
½ Butternut Squash Diced
4 whole Garlic Cloves
3 tbsp Olive Oil
350g Pasta Sauce Jar
1 Low Fat Mozzarella Ball

Roasted Vegetable Pasta Bake

Features:
  • Vegetarian
  • Serves 4
  • Medium

Ingredients

Directions

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Dish – Large rectangular ceramic dish

Accessory – Wire shelf lower position

Steps

1
Done

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.

2
Done

Cook pasta in 1 pint of boiling water in a large glass bowl. Cover and cook for 12mins on HIGH MICROWAVE.

3
Done

Drain pasta. Add pasta to the dish and mix in the vegetables. Stir in the pasta sauce.

4
Done

Thinly slice the mozzarella and lay the slices over the pasta.

5
Done

Cook on CONVECTION 190◦C + GRILL 2 + SIMMER MICROWAVE for 15mins.

6
Done

Garnish with basil leaves.

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