MEDITERRANEAN PASTA BAKE

Mediterranean Pasta Bake image

Provided by Poppy

Categories Greek

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

Preheat oven to 180°C.
Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
Drain and set aside.
In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
Cook for 3- 5 minutes until just softening.
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.
Place in a large baking dish and top with the remaining mozzarella and the Parmesan.
Bake for 25 minutes or until cheese is golden.
In a small bowl combine the parsley, olives and capers and scatter over the lasagne.
Serve hot.