Cheesy pasta and vegetable bake
Cheesy pasta and vegetable bake
INGREDIENTS
¼ cup (60ml) olive oil
4 small (240g) baby eggplants, cut
into 1cm slices
200g Swiss brown mushrooms, quartered
750g jar tomato and basil pasta sauce
1 cup (250ml) vegetable stock
300g short pasta (such as pipe rigate, elbows, shells, penne)
1/3 cup chopped fresh flat-leaf parsley
½ cup (40g) grated parmesan cheese
200g bocconcini, drained
METHOD
Preheat the oven to 220°C/200°C fan-forced.
Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.
Add the pasta sauce and stock; cook, stirring occasionally for 10 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.
Spoon mixture into a shallow 2.5-litre (10-cup capacity) ovenproof dish. Sprinkle the top with torn pieces of bocconcini and the remaining parmesan. Bake for about 20 minutes or until browned.
Serve with rocket salad, if desired.
Not suitable to freeze or microwave.
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