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Italian-style pasta bake

Italian-style pasta bake

Total Time
40 min
10 min
30 min
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.


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)


2 clove(s), chopped

Dried chilli flakes

1 tsp

Fresh basil

¼ cup(s), roughly torn, plus extra leaves to serve


60 g, fresh, sliced


  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.


Whole roasted capsicums (peppers) are available in jars from the condiment aisle in major supermarkets. Ensure you don’t overcook the pasta in step 1, as it will cook further in the oven in step 3.