Mediterranean Pasta Bake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 350 g spiral shaped pasta
• 2 tablespoons olive oil
• 1 spanish onion, chopped
• 3 cloves garlic, crushed
• 1 red capsicum, sliced
• 150 g mushrooms, sliced
• 1 zucchini, sliced on the diagonal
• 1 small eggplant, cubed
• 2 chili, sliced,seeds removed
• 1 (1 liter) bottle of commercial pasta sauce
• 1/2 cup torn basil leaves
• 1/2 teaspoon lemon, zest of (optional)
• 1 1/2 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped parsley
• 1/4 cup chopped olive
• 2 tablespoons chopped capers

Recipe

• 1 preheat oven to 180°c.
• 2 bring a large pot of salted water to the boil and cook pasta according to packet instructions.
• 3 drain and set aside.
• 4 in a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
• 5 cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
• 6 cook for 3- 5 minutes until just softening.
• 7 add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with ½ a cup of the mozzarella cheese and lemon zest, if using.
• 8 place in a large baking dish and top with the remaining mozzarella and the parmesan.
• 9 bake for 25 minutes or until cheese is golden.
• 10 in a small bowl combine the parsley, olives and capers and scatter over the lasagne.
• 11 serve hot.