Roasting the vegetables first helps intensify the flavour of the overall dish. Choose whatever vegetables you like - but don't forget the courgettes (zucchini) as I thought they really made the dish. Here's how we made it:
PASTA BAKE
Ingredients
Serves THREE
150g raw pasta
60g mascarpone cheese
40g cheddar cheese/parmesan mix
200g courgette cut into bite size pieces
150g mushrooms - quartered
2 peppers cut into bite size pieces
2 red onions quartered
garlic
basil
salt & pepper
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To start, cut the peppers and onions into bite size pieces and coat with a teaspoon of olive oil then place in a hot oven at around 180 degrees.
Roast the veg for about 20 minutes remove then add the chopped courgette and place back in the oven for 5 minutes.
Meanwhile cook the pasta for about 7 minutes and drain, then coat with the mascarpone cheese, basil, garlic and salt/pepper.
Mix together ALL the ingredients (adding in some raw spinach at this stage if you like).
Add half the cheese, stir then top with the rest of the cheese and place back in the oven until brown/crispy - I cooked mine another 30 minutes.
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You'll find our WEIGHT LOSS PLAN here.
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