Topped with pesto and oozy bocconcini, have this budget-friendly pasta bake on the table in 30. The morsels of eggplant and zucchini soak up the garlicky tomato sauce as it cooks, creating this deliciously easy, cheesy pasta bake.
200g dried fusilli pasta
60ml (1 ⁄4 cup) extra virgin olive oil, plus extra, to drizzle
200g eggplant, coarsely chopped
2 zucchini, halved lengthways, thickly sliced
1 red capsicum, deseeded, coarsely chopped
1 red onion, coarsely chopped
420g bottle Saclà Whole Cherry Tomato Pasta Sauce Roasted Garlic
5 bocconcini, halved
75g (1 ⁄4 cup) bought basil pesto
3 Method Steps
Step 1Cook the pasta
(200g dried fusilli pasta) in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Step 2Meanwhile, heat the oil
(60ml (1 ⁄4 cup) extra virgin olive oil, plus extra, to drizzle) in an ovenproof frying pan over medium-high heat. Add the eggplant
(200g eggplant, coarsely chopped), zucchini
(2 zucchini, halved lengthways, thickly sliced), capsicum
(1 red capsicum, deseeded, coarsely chopped) and onion
(1 red onion, coarsely chopped). Cook, stirring occasionally, for15 minutes or until very soft and beginning to turn golden. Add the pasta sauce
(420g bottle Saclà Whole Cherry Tomato Pasta Sauce Roasted Garlic) and 125ml (1 ⁄2 cup) water. Use a spoon to remove whole cherry tomatoes and set side. Bring sauce to the boil. Simmer for 5 minutes or until thickens slightly. Season well.
Step 3Preheat grill on high. Add pasta to mixture. Toss until well combined. Top with bocconcini
(5 bocconcini, halved) and reserved cherry tomatoes. Grill for 3-5 minutes or until cheese melts. Combine pesto
(75g (1 ⁄4 cup) bought basil pesto) and a little extra oil in a small bowl until thin consistency. Drizzle over the pasta bake to serve.
Make the vegie mixture up to 2 days ahead. Reheat the mixture then cook the pasta, assemble and grill just before serving.