Mediterranean Pasta Bake

Name: Mediterranean Pasta Bake
Ingredients: 350 g spiral shaped pasta; 2 tablespoons olive oil; 1 Spanish onion, chopped; 3 cloves garlic, crushed; 1 red capsicum, sliced; 150 g mushrooms, sliced; 1 zucchini, sliced on the diagonal; 1 small eggplant, cubed; 2 chili, sliced,seeds removed; 1 (1 liter) bottle of commercial pasta sauce; 1/2 cup torn basil leaves; 1/2 teaspoon lemon, zest of (optional); 1 1/2 cups grated mozzarella cheese; 1/2 cup grated parmesan cheese; 1/4 cup chopped parsley; 1/4 cup chopped olive; 2 tablespoons chopped capers

17 ingredients

11 steps

Ingredients

350 g spiral shaped pasta
2 tablespoons olive oil
1 Spanish onion, chopped
3 cloves garlic, crushed
1 red capsicum, sliced
150 g mushrooms, sliced
1 zucchini, sliced on the diagonal
1 small eggplant, cubed
2 chili, sliced,seeds removed
1 (1 liter) bottle of commercial pasta sauce
1/2 cup torn basil leaves
1/2 teaspoon lemon, zest of (optional)
1 1/2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
1/4 cup chopped olive
2 tablespoons chopped capers

Directions

1

Preheat oven to 180°C.
2

Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
3

Drain and set aside.
4

In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
5

Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
6

Cook for 3- 5 minutes until just softening.
7

Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with 1/2 a cup of the mozzarella cheese and lemon zest, if using.
8

Place in a large baking dish and top with the remaining mozzarella and the Parmesan.
9

Bake for 25 minutes or until cheese is golden.
10

In a small bowl combine the parsley, olives and capers and scatter over the lasagne.
11

Serve hot.