Topped with pesto and oozy bocconcini, have this budget-friendly pasta bake on the table in 30. The morsels of eggplant and zucchini soak up the garlicky tomato sauce as it cooks, creating this deliciously easy, cheesy pasta bake.
15m prep
15m cook
4 servings
9 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
3 Method / Steps
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Step 2
Meanwhile, heat the oil in an ovenproof frying pan over medium-high heat. Add the eggplant, zucchini, capsicum and onion. Cook, stirring occasionally, for15 minutes or until very soft and beginning to turn golden. Add the pasta sauce and 125ml (1 ⁄2 cup) water. Use a spoon to remove whole cherry tomatoes and set them aside. Bring sauce to a boil. Simmer for 5 minutes or until thickens slightly. Season well.
Step 3
Preheat the grill to high. Add pasta to the mixture. Toss until well combined. Top with bocconcini and reserved cherry tomatoes. Grill for 3-5 minutes or until cheese melts. Combine pesto and a little extra oil in a small bowl until a thin consistency. Drizzle over the pasta and bake to serve.
source – cooking365coza
