Roast vegetable pasta bake

Serves: 6
Prep: 15
Cook: 40

    Take your taste buds on a Mediterranean journey with this roast vegetable pasta bake and enjoy the nutritious sensations of the best diet in the world, as awarded by the US News and World Report

    The Mediterranean diet, a plant-based approach to diet, with a plant to animal food ratio of 4:1, is rich in fruits, vegetables, legumes and fibre and can also help people with diabetes to control their blood sugar levels. 


    • 1 red capsicum, seeds removed
    • 6 roma tomatoes, quartered
    • 3 zucchinis (courgettes), halved and sliced
    • 500g pumpkin, diced
    • 2 eggplants, thinly sliced
    • 8 pickling onions, halved
    • 1 head garlic
    • 200g reduced fat ricotta
    • 1 1/4 cups So Good Lite soy milk
    • 300g wholemeal penne pasta, cooked


    1. Preheat oven to 210°C. Place capsicum, tomatoes, zucchinis (courgettes), pumpkin, eggplant, onions and garlic on a large baking tray lined with baking paper. Bake for 30 minutes.
    2. Squeeze garlic cloves into a bowl. Add ricotta and So Good Lite and mix well. Stir through pasta and place in a 30cm x 20cm baking dish.
    3. Peel skin off capsicums and roughly chop. Mix vegetables through pasta.
    4. Reduce heat to 180°C, return to oven and bake for 10 minutes.

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