Roasted vegetable macaroni recipe

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  • Dairy-free
  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 10 min
Cooking: 35 min
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  • 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.


    • 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


    • 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.

    • 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.

    • 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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