Name: Deli pasta bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 300 gram large shell pasta; 1 tablespoon vegetable or olive oil; 1 medium red onion, finely chopped; 1 clove garlic, crushed; 100 gram roasted red capsicum, chopped; 100 gram grilled eggplant, chopped; 85 gram pitted kalamata olives; 700 gram jar tomato pasta sauce; 100 gram mild salami, chopped; 150 gram fresh ricotta; 150 gram mozzarella cheese, grated; basil leaves, to serve

Deli pasta bake

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

300 gram large shell pasta

1 tablespoon vegetable or olive oil

1 medium red onion, finely chopped

1 clove garlic, crushed

100 gram roasted red capsicum, chopped

100 gram grilled eggplant, chopped

85 gram pitted kalamata olives

700 gram jar tomato pasta sauce

100 gram mild salami, chopped

150 gram fresh ricotta

150 gram mozzarella cheese, grated

basil leaves, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender. Drain, then refresh under cold running water. Set aside.

2.Heat oil in a large frying pan over moderate heat. Add onion and garlic; cook for 2 minutes or until onion is soft. Add capsicum, eggplant, olives, pasta sauce, salami and pasta.

3.Spoon into a 1.5-litre (6-cup) ovenproof dish. Place spoonfuls of ricotta over pasta: sprinkle with mozzarella. Bake for 20 minutes or until browned. Serve topped with basil

Use any deli cold meat instead of salami
Note

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Ingredients

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