Cheesy vegetable pasta bake

This classic combination serves as the ideal dish for a family celebration and weeknight dinner.
cheesy pasta and vegetable bakeAustralian Women's Weekly

This classic dish is ideal for a family celebration and weeknight dinner used fresh and just as good for leftovers. Hearty and packed with vegetables.

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Cheesy pasta and vegetable bake


Cheesy pasta and vegetable bake

1.Preheat the oven to 220°C/200°C fan-forced
2.Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.
3.Add the pasta sauce and stock; cook; stirring occasionally for 10 minutes. Season to taste with salt and pepper.
4.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
5.Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.
6.Spoon mixture into a shallow 2.5-litre (10-cup capacity) ovenproof dish. Sprinkle the top with torn pieces of bocconcini and the remaining parmesan. Bake for about 20 minutes or until browned.
7.Serve with rocket salad, if desired.

Not suitable to freeze or microwave.


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