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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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easy pasta dish ! Ingredients:
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 |
Directions:
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 1/2 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.
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