Three-Cheese Pasta Bake with Roasted Vegetables
Equipment
Ingredients
Pasta Component
Pasta (dry)
400 g
Tomato sauce
400 g
Mozzarella (shredded)
200 g
Basil (fresh)
20 g
Olive oil
45 ml
Roasted Vegetables
Avocado (ripe)
2 piece
Red pepper (sliced)
2 piece
Salt
5 g
Black pepper
2 g
Instructions
Prepare vegetables for roasting
Preheat oven to 200°C. Cut red peppers into strips and slice avocados. Toss with olive oil, salt, and pepper.
Roast the vegetables
Arrange vegetables on a baking sheet in a single layer. Roast for 20 minutes until peppers are tender and slightly charred.
Cook the pasta
Bring a large pot of salted water to boil. Cook pasta until al dente, about 2 minutes less than package directions for baking.
Prepare the sauce mixture
Mix tomato sauce with half of the shredded mozzarella and half of the chopped basil. Season with salt and pepper.
Combine pasta and sauce
Drain the pasta and mix with the tomato sauce mixture. Add the roasted vegetables and gently fold together.
Assemble the bake
Transfer the pasta mixture to a large baking dish. Top with remaining mozzarella and basil. Drizzle with remaining olive oil.
Bake the pasta
Bake in the preheated oven at 200°C for 20-25 minutes until the cheese is golden and bubbly.
Rest and serve
Remove from oven and let rest for 5 minutes. Serve hot, garnished with additional fresh basil if desired.
Storage
Can be assembled ahead and refrigerated up to 24 hours before baking. Add 10 extra minutes to baking time if cold.
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