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Cheesy pasta and vegetable bake

This classic combination serves as the ideal dish for a family celebration and weeknight dinner used fresh or as leftovers.
cheesy pasta and vegetable bakeAustralian Women's Weekly
4
45M

Ingredients

Method

1.Preheat the oven to 220°C/200°C fan-forced
2.Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.
3.Add the pasta sauce and stock; cook; stirring occasionally for 10 minutes. Season to taste with salt and pepper.
4.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
5.Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.
6.Spoon mixture into a shallow 2.5-litre (10-cup capacity) ovenproof dish. Sprinkle the top with torn pieces of bocconcini and the remaining parmesan. Bake for about 20 minutes or until browned.
7.Serve with rocket salad, if desired.

Not suitable to freeze or microwave.

Note

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