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Easy vegetable pasta bake recipe
Easy vegetable pasta bake recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Budget-friendly pasta bake with pesto and melted bocconcini, ready in 30 minutes. Eggplant and zucchini absorb garlicky tomato sauce for a deliciously cheesy dish.
Ingredients:
  • 200g dried fusilli pasta
  • 60ml (1 ⁄4 cup) extra virgin olive oil, plus extra, to drizzle
  • 200g eggplant, coarsely chopped
  • 2 zucchini, halved lengthways, thickly sliced
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 red onion, coarsely chopped
  • 420g bottle Saclà Whole Cherry Tomato Pasta Sauce Roasted Garlic
  • 5 bocconcini, halved
  • 75g (1 ⁄4 cup) bought basil pesto
Instructions:
  • Boil the pasta in a large saucepan of salted water following the package instructions until perfectly cooked. Drain the pasta.
  • Heat the oil in an ovenproof frying pan over medium-high heat. Sauté the eggplant, zucchini, capsicum, and onion until very soft and slightly golden, about 15 minutes. Stir in the pasta sauce and 125ml (1 ⁄2 cup) water. Set aside the whole cherry tomatoes. Bring the sauce to a boil, then simmer for 5 minutes until slightly thickened. Season generously.
  • Preheat the grill on high heat. Mix in the pasta and toss until fully coated. Arrange bocconcini and reserved cherry tomatoes on top. Grill for 3-5 minutes until the cheese is melted. Thin out the pesto with a bit of extra oil in a small bowl. Drizzle the pesto mixture over the pasta bake before serving.

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