Roasted vegetable macaroni recipe

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Looking for pasta recipes, macaroni recipes, vegetarian recipes, vegetarian pasta recipes, easy recipes or simple italian recipes? This tasty, one-pot dish will help your family towards their five-a-day. Watch our step-by-step video of how to make it.

  • Healthy
  • Vegetarian
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Five A DayTwo
Cost RangeCheap
By
published
in Recipes

This tasty, one-pot dish will help your family towards their five-a-day. And watch our step-by-step video of how to make it.

Ingredients

  • 2 large courgettes, diced
  • 1 large aubergine, diced
  • 1 sweet potato, peeled and diced
  • 1 large onion, roughly chopped
  • 1 tbsp olive oil
  • 400g small macaroni or other small pasta shape such as conchigliette
  • 500g jar Dolmio original sauce for bolognese
  • 1 ltr hot vegetable stock

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 220°C (gas mark 7). Toss together the diced vegetables and olive oil and tip into a large baking dish. Roast for 15 mins until softened and golden.
  2. Lower the oven to 200°C (gas mark 6). Stir the pasta, sauce and stock into the dish. Cover with foil and bake for 20 mins or so, until the pasta is tender.
  3. Serve at the table directly from the baking dish.
Top Tip for making Roasted vegetable macaroni

Cook's tip: Vary the vegetables used in the recipe to match what you have in the fridge - peppers, carrots and leeks will all work well. And make sure the stock is very hot otherwise the pasta will take longer to cook.

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