Roasted Veg Pasta Bake

Penne Pasta Bake

This is a bake we enjoy in our house a lot and if I have any leftover chicken from a roast dinner then I also throw this in to use the leftovers. This is delicious creamy comfort food, full of flavor and really filling.

Serves 4 large 6 medium

1 sweet potato

1 butter nut squash

1 red onion

125g mascarpone

250g Dried Penne Pasta -reserve the pasta water after cooking

1tbsp oil

1tsp each oregano, sweet paprika and salt

75g Breadcrumbs

2tbsp butter

Parmesan for the top

Method

Oven at 180c

Peel and chop the butter nut squash and sweet potato into bite size pieces and toss in the oil and spices

Spread them out on a flat baking tray, season and roast for 20 minutes - Add the red onion for the last 5 minutes or so.

Set aside until needed.

Cook the penne in salted water as directed and reserve 200ml of the water when cooked

Add the penne to the vegetables and mix.

Add the mascarpone to a bowl, beat to soften then pour in the pasta water and mix well then pour over the pasta and veg.

Spoon into oven proof dishes, (you can use 1 large one or smaller individual portion dishes). Season well.

Mix the breadcrumbs with 2tbsp melted butter and sprinkle over the bake, followed by a grating of parmesan and bake in the oven for about 15 minutes. If using leftover chicken, bake for 20-25 to ensure the chicken is piping hot. These can be made ahead and frozen if you want.