Roasted Vegetable Pasta Bake
This dish has been inspired by my vegetable lasagne. The roasted vegetables in it are delicious and a great way to exposeyour little one to a variety of vegetables.
Allergens 
Egg Free
Nut Free
Servings 4
Ingredients
- 250 g pasta
- 1 courgette diced
- 1 sweet potato diced
- 1 yellow pepper cut into chunks
- 1 red pepper cut into chunks
- 1 onion diced
- 2 garlic cloves crushed or finely chopped
- 80 g spinach finely chopped
- 90 g mature cheddar cheese grated
- 6 cherry tomatoes quartered
- 2 tins chopped tomatoes
- 1/2 tsp chilli flakes
- 2 tsp Italian herbs
- 1/2 a mozzarella ball chopped (optional)
- Handful of fresh basil leaves finely chopped (optional)
Instructions
- Coat the chopped sweet potato, peppers and courgette in a little oil and roast in the oven at 180 degrees for 30 minutes, turning over half way. Set the timer for 15 minutes as this is roughly when you will also need to start boiling the pasta.1 courgette, 1 sweet potato, 1 yellow pepper, 1 red pepper
- Meanwhile heat some oil in a large saucepan or wok and fry the onions for around five minutes.1 onion
- Add the chilli flakes and garlic and fry for a few seconds before adding the cherry tomatoes, tinned tomatoes and Italian herbs. (I used frozen spinach so added this too at this point. If you’re using fresh add it about five minutes before the end along with the basil).2 garlic cloves, 80 g spinach, 6 cherry tomatoes, 2 tins chopped tomatoes, 1/2 tsp chilli flakes, 2 tsp Italian herbs
- Bring to the boil and simmer until your pasta and roasted vegetables are cooked.250 g pasta
- Add the drained pasta, basil and roasted vegetables to the mixture and give it a good stir. Pour the mixture into an ovenproof pasta dish. If you have more than what you need here, now is a good time to divide into portions and freeze any portions you don’t need.Handful of fresh basil leaves
- Add the grated cheese over the top and place the mozzarella pieces on top, spaced around the dish.90 g mature cheddar cheese, 1/2 a mozzarella ball
- Put into the oven for ten minutes or until the cheese has melted.
Notes
Store any leftovers in the fridge for 2 days or freeze leftovers for up to 3 months. If freezing, this dish will work best if divided into portions and frozen prior to baking.
When you’re ready to use, defrost overnight in the refrigerator. Reheat in a microwave-safe container for a few minutes before sprinkling with fresh mozzarella cheese and transferring to the oven for another 10 minutes, or until the dish is piping hot all the way through.
Products we used in this recipe 
Open Plate
