Arrabiata pasta bake

This is a simple vegetarian pasta bake filled with cheese and tomato for that classic Italian flavour.

Serves 6

Cook

1H 25M

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This is a simple vegetarian pasta bake filled with cheese and tomato for that classic Italian flavour.

Ingredients

500 g penne pasta

2 cups shredded three cheese blend

Vegetable sauce

1 tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, crushed

1 medium eggplant (350g) trimmed, chopped

2 medium zucchini (300g) trimmed, chopped

1 tsp dried chilli flakes

1 tsp dried oregano leaves

700 g tomato purée (passata)

2 x 400 g canned cherry tomatoes in tomato juice

1 cup water

2 tbsps drained, baby capers

salt and pepper to taste

1 cup fresh basil leaves

Method

1.Lightly grease a rectangular, ovenproof dish (14-cup capacity).

2.To make vegetable sauce, heat oil in a stockpot over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add eggplant, zucchini, chilli and oregano. Cook, stirring, for 1 minute.

3.Add sauce, tomatoes, water and capers. Season. Bring to boil. Simmer, uncovered, stirring occasionally, for about 30 minutes, or until slightly thickened. Remove. Stir in basil.

4.Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Stir into sauce. Transfer to prepared dish. Sprinkle over cheese. Cover tightly with greased foil.

5.Cook in a hot oven (200°c) for 20 minutes. Remove foil. Cook for a further 15 minutes, or until golden brown. Remove.

6.Stand bake for 10 minutes before serving.

Alison Pickel