Italian-style pasta bake
Dry wholemeal pasta
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)
2 clove(s), chopped
Dried chilli flakes
¼ cup(s), roughly torn, plus extra leaves to serve
60 g, fresh, sliced
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan and set aside.
- 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.
- 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.