Cheesey Veggie Pasta Bake (adapted from She Cooks, She Eats)
(12 WW ProPoints per serving)
1 large courgette, chopped
1 red onion, cut into wedges
1 garlic clove, chopped
2 large leeks, sliced thickly
1 red pepper, chopped
1 yellow pepper, chopped
240g pasta shapes
For the sauce
200g 0% Greek yoghurt
100ml veg stock
Preheat the oven to 200C. Spray a roasting tray with cooking spray and then put all the chopped veg into the baking tray and spray again with cooking spray. Scatter the garlic over the veggies and season with salt and pepper. Roast for 25-30 mins.
Meanwhile, cook the pasta according to packet instructions and drain.
Mix the eggs with the Greek yogurt, the stock and 90g of the cheddar.
When the veggies are roasted, mix the sauce, pasta and veggies together in an ovenproof dish.
Sprinkle over the remaining cheese and bake for 10-15 minutes until the cheese is melted and golden brown.