Italian-style pasta bake
Dry wholemeal pasta
250 g, fusilli or penne variety
Roasted capsicum, not in oil
320 g, whole roasted
Whole tomato canned in tomato juice
1 can(s), (1 x 400g)
2 clove(s), chopped
Dried chilli flakes
1 tsp, plus extra to serve
¼ cup(s), roughly torn, plus extra leaves to serve
60 g, fresh, sliced
- Preheat oven to 200°C. Preheat grill on high. Prick skin of capsicums and tomatoes all over with a small knife, then arrange on a large baking tray. Grill, turning occasionally, for 20-25 minutes until soft and slightly charred. Transfer to a heatproof bowl, cover and set aside to cool for 10 minutes. When capsicums are cool enough to handle, peel and discard skins, seeds and stem. Thinly slice one capsicum and set aside.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan and set aside.
- Place whole capsicums and grilled tomatoes in a food processor. Add oil, garlic, chilli flakes and torn basil, season with salt and pepper and process until smooth.
- Add capsicum and tomato sauce to pan with pasta and stir to combine. Place half the pasta mixture in a 22cm x 22cm (base measurement) deep baking dish. Top with half the mozzarella and half the sliced capsicum. Layer remaining pasta, mozzarella and sliced capsicum. Bake for 20-25 minutes or until cheese is melted and sauce is bubbling. Serve topped with extra basil and chilli flakes.