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Baked penne with capsicum, artichoke and feta
Baked penne with capsicum, artichoke and feta
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Create a flavorful pasta bake with prosciutto, tomatoes, and basil.
Ingredients:
  • Olive oil spray, to grease
  • 2 x 400g cans chopped tomatoes
  • 4 garlic cloves, crushed
  • 40.00 ml coarsely chopped fresh basil
  • 5.00 gm caster sugar
  • 500g penne rigate
  • 450g bought chargrilled capsicum, thinly sliced
  • 1 x 340g can marinated artichokes, drained
  • 60g (1/4 cup) sliced semi-dried tomatoes
  • 200g reduced-fat feta, crumbled
  • 100g prosciutto slices, excess fat trimmed, halved crossways
  • Finely shredded basil, extra, to serve
  • Rocket salad, to serve
Instructions:
  • Preheat the oven to 190°C. Grease eight 500ml (2-cup) ovenproof baking dishes with olive oil spray and place them on 2 baking trays.
  • In a saucepan over medium heat, marry the tomato, garlic, basil, and sugar. Allow the mixture to reach a gentle boil. Lower the heat and let it simmer for 25-30 minutes until the sauce reaches a thick consistency. Season generously with salt and pepper.
  • Cook the pasta in a saucepan of salted boiling water according to the package instructions until al dente. Drain the pasta and return it to the pan. Mix in the tomato mixture, capsicum, artichokes, semi-dried tomato, and half of the feta. Stir everything together and distribute evenly among the prepared dishes.
  • Layer the prosciutto on top of the pasta mixture and sprinkle with the rest of the feta. Cover with foil, bake for 20 minutes, then uncover and bake for an additional 10 minutes until golden brown. Garnish with extra basil and accompany with rocket salad, if preferred.

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