Roasted vegetable macaroni

(33 ratings)
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  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • 5 a day portion2
  • Child friendly
  • Make in advance

This tasty, one-pot dish will help your family towards their five-a-day. And watch our step-by-step video of how to make it.

Cook's tip: Vary the vegetables used in the recipe to match what you have in the fridge - peppers, carrots and leeks will all work well. And make sure the stock is very hot otherwise the pasta will take longer to cook.


  • 2 large courgettes, diced
  • 1 large aubergine, diced
  • 1 sweet potato, peeled and diced
  • 1 large onion, roughly chopped
  • 1 tbsp olive oil
  • 400g small macaroni or other small pasta shape such as conchigliette
  • 500g jar Dolmio original sauce for bolognese
  • 1 ltr hot vegetable stock


  1. Preheat the oven to 220C (gas mark 7). Toss together the diced vegetables and olive oil and tip into a large baking dish. Roast for 15 mins until softened and golden.
  2. Lower the oven to 200C (gas mark 6). Stir the pasta, sauce and stock into the dish. Cover with foil and bake for 20 mins or so, until the pasta is tender.
  3. Serve at the table directly from the baking dish.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(33 ratings)

Your comments

Hannah Chocoholic

The amendments I made was: 2small aubergines(instead of one) 3 small courgettes(instead of two) didn't add the sweet potato 2diced bell peppers Used wholemeal pasta for goodness(left out one handful to be replaced with beans) 1can of RINSED baked beans for added protein I guess you could say its not the same recipe, but that's the whole point of cooking, to experiment and change to suit your own tastes. Lovely and Moorish IMHO.... but others aren't so impressed.

H Haynes

I was surprised how generous this recipe was, it certainly would feed 4 very hungry adults. The actual prep time was very quick and as all cooked in one large baking dish, the washing up was minimal. I think I will experiment with other root veggies as we are not too keen on aubergine, but on the whole this dish got a huge thumbs up from all.

Melissa Cannon

My husband and I thoroughly enjoyed this dish and the vegetables within however, our two daughters( 7 & 10) weren't so keen as they don't like the texture of aubergine or courgette. I will try this recipe again but replace the aubergine and courgette with red, yellow and green peppers. I especially like the very small amount of washing up at the end!

Rachel Hirst

Im Rachel mum of one of the Dolmio Star family. This got 5 stars from me,really tasty and filling,fed the whole family and enough for my lunch the next day. So quick and simple to make i would definatly try this again.

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