Cheesy pasta and vegetable bake
This classic combination serves as the ideal dish for a family celebration and weeknight dinner used fresh or as leftovers.
- 45 mins preparation
- Serves 4
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Ingredients
Cheesy pasta and vegetable bake
- 1/4 cup (60ml) olive oil
- 4 small (240g) baby eggplants cut into 1 cm slices
- 200 gram swiss brown mushrooms, quartered
- 750 gram jar tomato and basil pasta sauce
- 1 cup (250ml) vegetable stock
- 300 gram short pasta (such as pipe rigate, elbows, shells, penne)
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 cup (40g) grated parmesan cheese
- 200 gram bocconcini, drained
Method
Cheesy pasta and vegetable bake
- 1Preheat the oven to 220°C/200°C fan-forced
- 2Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.
- 3Add the pasta sauce and stock; cook; stirring occasionally for 10 minutes. Season to taste with salt and pepper.
- 4Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
- 5Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.
- 6Spoon 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.
- 7Serve with rocket salad, if desired.
Notes
Not suitable to freeze or microwave.
