Roast Vegetable and Feta Pasta Bake

Roast Vegetable and Feta Pasta Bake


This delicious Roast Vegetable and Feta Pasta Bake makes a perfect lunch and dinner dish.

  • 1 hr
  • 4-6
  • Intermediate


  • 1 large brinjal, diced
  • 3-4 baby marrows, sliced
  • 5ml chopped garlic
  • 45ml olive oil
  • 10ml dried oreganum
  • 250g penne pasta
  • 50g CLOVER butter
  • 45ml flour
  • 5ml dry mustard powder
  • 375ml CLOVER milk
  • 125ml grated CLOVER Cheddar cheese
  • 400g prepared pasta sauce
  • 250g CLOVER Feta cheese


  1. Combine the brinjal and marrows in a roasting pan. Add the garlic, olive oil,  seasoning and herbs.  Roast at 180°C for 20 minutes.
  2. Boil the pasta according to instructions. Drain and add to the vegetables.
  3. Melt the butter, stir in flour and mustard powder and cook for 1 minute. Gradually stir in.
  4. the milk and cook until boiling and thickened.
  5. Remove from the heat and stir in the cheddar cheese. Season. Combine with the pasta and vegetables.
  6. Mix in the pasta sauce. Pour in an ovenproof baking dish.
  7. Crumble the Feta cheese over and bake at 180°C for 20-30 minutes until golden

Magazine issue date: Jul, 2015

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