Easy vegetable pasta bake
6
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
You’ve gotta love pasta for its convenience and versatility; the perfectvehicle for wholesome ingredients that create a well-rounded meal.
Ingredients
Extra light cheddar cheese
½ cup(s), grated
Red capsicum
1 medium, chopped
Mushrooms
200 g, button, sliced
Fresh vegetable-filled tortellini or ravioli, cooked
500 g, chargrilled eggplant and basil
Tomato passata
500 g
Fresh basil
⅓ cup(s), coarsely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
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
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
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.
4
Serve with: mixed leaf salad drizzled with balsamic vinegar.
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