I’ve finished my essay. I’ve been working all week. In summary, I’m exhausted.
I’m also hungry.
It was time for the pasta bake. Quick and easy, a meal in itself, and unbelievably delicious. But the thing that makes it the ultimate comfort food – it’s healthy too! While nothing will ever eclipse my love for lasagna, this pasta bake certainly gets close 
Roast Vegetable Pasta Bake
(Adapted from this recipe from Eats Well with Others)
Ingredients:
- 4 capsicums of various colours, cubed
- 2 zucchini, cubed
- 1 onion, diced
- 1/2 butternut pumpkin, cubed
- 2 tbsp olive oil
- salt and pepper to garnish
- 1 tbsp italian herbs
- 450g wholemeal pasta
- 500g pasta sauce (whichever flavour you choose, will be the flavour of your pasta bake!)
- 1 cup grated cheddar
- 1/4 grated parmesan
Method:
- Preheat oven to 220 degrees
- Toss vegetables with olive oil, herbs and a grind of salt and pepper. Roast until tender (about 20 minutes)
- Cook pasta in boiling water for about 7 minutes (it will not be completely cooked)
- Toss roast vegetables, pasta, sauce and cheddar
- Place into a 9 x 13 inch baking dish and sprinkle with parmesan
- Bake until top is golden, about 10 minutes
I managed to find four different colours of capsicum! Of course I had to buy all four, but I usually get 2 red and two green.
My dad has managed to find a peeler which peels pumpkin, which is probably the best invention of all time. It was only a matter of time before I cut off a finger trying to cut the skin of a pumpkin.
The easiest way I’ve found to coat the veggies with the oil and herbs is to put them all in the bag and toss them together 
What’s your favourite comfort food?
Hmmm sounds delicious, I definitely try that one of these days
it’s will be worth it!
it’s one of the recipes I make regularly at the moment, my family loves it
Yum! Love the photos of the capsicums!
My mum taught me that trick with coating vegies in a freezer bag! Works a treat.
It makes it so much easier doesn’t it? It’s a trick my mum taught me too