Calla Lily Recipes 食譜篇 - 蔬菜烤乳酪意大利麵 (CHEESY PASTA AND VEGETABLE BAKE)

蔬菜烤乳酪意大利麵 (CHEESY PASTA AND VEGETABLE BAKE)

Ingredients :-

¼ cup (60ml) olive oil

4 small (240g) baby eggplant, cut into 1cm slices

200g Swiss brown mushrooms, quartered

750g jar tomato and basil pasta sauce

1 cup (250ml) vegetable stock

300g short pasta (such as pipe rigate, elbows, shells or penne)

⅓ cup chopped fresh flat-leaf parsley

½ cup (40g) grated parmesan cheese

200g bocconcini (or mozzarella cheese), drained

1. Preheat oven to 220°C/200°C fan-forced.

2. Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.

3. Add the pasta sauce and stock; cook, stirring occasionally for 10 mins. Season to taste with salt and pepper.

4. Meanwhile, cook pasta according to packet instruction; drain.

5. Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.

6. Spoon mixture into a shallow 2.5 litre (10 cup capacity) ovenproof dish. Sprinkle the top with torn pieces of bocconcini and the remaining parmesan. Bake for about 20 mins or until browned.

7. Serve with rocket salad, if desired.