Veggie Pasta Bake
Veggie Pasta Bake

Ingredients

Method

  • 1 red and 1 yellow capsicum, cut into chunks
  • 1 eggplant, chopped
  • 1 zucchini, chopped
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 150g cherry tomatoes, halved
  • 400g tin of chopped tomatoes
  • 2 crushed garlic cloves
  • 3 tbsp chopped basil
  • 300g penne
  • 150g mozzarella, chopped
  • 2 tbsp red pesto
  • 3 tbsp parmesan, grated
  • Salt and pepper
  • Preheat the oven to 190C. Put the capsicums, eggplant, zucchini and onion into a roasting dish and drizzle with oil. Season well, then cook for 45 mins, turning twice, until golden and tender. Add the tomatoes, chopped tomatoes, garlic and basil, and cook for 15 mins more.
  • Meanwhile, cook the pasta in salted water to pack instructions. Add 6 tbsp of pasta water to the veggies to loosen the sauce. Drain the pasta and stir into the vegetables, stir through the mozzarella and pesto, top with parmesan, and return to the oven for 10 more minutes.
1 hr
4 serving
This recipe pairs perfectly with the Legado del Moncayo Grenache 2019 from Campo de Borja, Spain.

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