Italian-style pasta bake
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Mediterranean flavours and a punchy chilli kick work a treat in this easy pasta bake. If you’re not a fan of spice, omit the chilli flakes and add in a sprinkle of dried Italian herbs for a milder but equally tasty version.
Ingredients
Wholemeal pasta, dry
250 g, fusilli or penne variety
Roasted capsicum, not in oil
320 g, drained
Whole tomato canned in tomato juice
1 can(s), (1 x 400g)
Garlic
2 clove(s), chopped
Dried chilli flakes
1 tsp
Fresh basil
¼ cup(s), roughly torn, plus extra leaves to serve
Mozzarella
60 g, fresh, sliced
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan and set aside.
2
Meanwhile, preheat oven to 200°C. Thinly slice one-quarter of the capsicum and set aside. Place remaining capsicum, tomatoes, garlic, chilli and basil in a food processor. Season with salt and pepper and process until smooth.
3
Add capsicum sauce to pan with pasta and stir to combine. Transfer mixture to a 3L (12-cup) capacity ovenproof dish. Top with reserved sliced capsicum and mozzarella. Bake for 15-20 minutes, until cheese is melted and sauce is bubbling. Serve topped with extra basil.
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