Mediterranean Pasta Bake

Submitted by Poppy

"easy pasta dish !"

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 6

ingredients

• 350 g spiral shaped pasta
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 3 cloves garlic, crushed
• 1 red capsicum, sliced
• 150 g mushrooms, sliced
• 1 zucchini, sliced on the diagonal
• 1 small eggplant, cubed
• 2 chili, sliced,seeds removed
• 1 (1 liter) bottle of commercial pasta sauce
• 1⁄2 cup torn basil leaves
• 1⁄2 teaspoon lemon, zest of (optional)
• 1 1⁄2 cups grated mozzarella cheese
• 1⁄2 cup grated parmesan cheese
• 1⁄4 cup chopped parsley
• 1⁄4 cup chopped olive
• 2 tablespoons chopped capers

directions

1. Preheat oven to 180°C.
2. Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
3. Drain and set aside.
4. In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
5. Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
6. Cook for 3- 5 minutes until just softening.
7. Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with ½ a cup of the mozzarella cheese and lemon zest, if using.
8. Place in a large baking dish and top with the remaining mozzarella and the Parmesan.
9. Bake for 25 minutes or until cheese is golden.
10. In a small bowl combine the parsley, olives and capers and scatter over the lasagne.
11. Serve hot.

Reviews

[Neneldae]

Very good! This reminds me of our good 'ol midwest hotdish - baked and with cheese on top! I used whole wheat elbow macaroni noodles and omitted the capsicum and chilis. I also used extra parmesan on top. This would be perfect for Vegans to increase the amts of veggies and use vegan cheese!