Easy vegetable pasta bake
Reduced-fat 15% cheddar cheese
½ cup(s), grated
1 medium, chopped
200 g, button, sliced
Ravioli, vegetable-filled, fresh, boiled
500 g, chargrilled eggplant and basil
⅓ cup(s), coarsely chopped
2 x 3 second spray(s)
- 1. Preheat oven to 180°C. Lightly spray a largenon-stick frying pan with oil and heat overmedium heat. Cook the capsicum, stirringoccasionally, for 3 minutes or until softened.Add the mushroom and cook, stirringoccasionally, for 2 minutes or until soft.
- 2. Meanwhile, cook the pasta in a largesaucepan of boiling salted water, followingpacket directions or until al dente. Drain. Addpasta to the frying pan with the passata andthe chopped basil. Turn gently to combine.
- 3. Lightly spray a 1.75 litre (7-cup) capacityshallow ovenproof dish with oil. Place thepasta mixture into the prepared dish andsprinkle with the cheese. Bake for 15 minutesor until the cheese has melted. Top with thesmall basil leaves.
- Serve with: mixed leaf salad drizzled with balsamic vinegar.