Baked pasta with roast vegetables and cheese


This recipe uses 2/3rds of the Roasted Mediterranean vegetables or ratatouille recipe (I roughly chopped the remaining vegetables to make couscous, together with raisins, dried cranberries, pistachios, pine kernels, seeds and some harissa paste). Enough for 3:

  • 4 handfuls of amori pasta (or penne, rigatoni or macaroni)
  • Roasted Mediterranean vegetables
  •  100g grated cheddar

Cook the pasta according to the instructions. Drain. Return to the saucepan. Add the vegetables and the 3/4 of the cheese. Mix well and turn into a shallow dish. Sprinkle the top with the remaining cheese.

Bake in the oven at 180C (Gas Mark 4) for about 25 minutes, or when the top starts to brown.

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