Maybe it’s the cheese all golden and melted on top, perhaps it’s the general joy of pasta, but this pasta bake is a dinner winner.
Ingredients
- 300g dried rigatoni pasta
- 60ml (1/4 cup) olive oil
- 1 small (about 350g) eggplant, halved lengthways, thinly sliced
- 400g can diced tomatoes
- 375ml (1 1/2 cups) passata (tomato pasta sauce)
- 185ml (3/4 cup) Massel chicken style liquid stock
- 100g chargrilled capsicum, cut into 2cm-thick strips
- 100g prosciutto slices, halved crossways, halved again lengthways
- 25g (1/3 cup) shredded parmesan
Method
- Step 1Preheat oven to 200ºC. Cook the pasta in a saucepan of salted boiling water for 8 minutes or until almost al dente. Drain.
- Step 2Meanwhile, heat one-third of the oil in a large frying pan over medium heat. Cook one-third of the eggplant for 2-3 minutes each side or until light golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining oil and eggplant, reheating pan between batches.
- Step 3Combine the tomato, passata and stock in a large bowl. Season with salt and pepper. Add the pasta, eggplant, capsicum and prosciutto. Stir until well combined.
- Step 4Spoon the pasta mixture into a 2L (8-cup) capacity ovenproof dish. Sprinkle with the parmesan. Bake for 30 minutes or until the parmesan melts and is golden. Sprinkle with basil leaves.
- High protein
- Lower gi
Nutrition
2327 kj
Energy
22g
Fat Total
5g
Saturated Fat
8g
Fibre
22g
Protein
20mg
Cholesterol
1208.76mg
Sodium
11g
Carbs (sugar)
63g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: For a different combination, replace the eggplant with 350g zucchini, sliced, and reduce the olive oil to 1 tablespoon.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
0