Enjoy this Pasta Bake straight out of the ovan or the next day for lunch, or even in a picnic! Adam Swanson shows us how to prepare this easy and quick dish
Firstly turn oven onto 180C.
Place all capsicums into a large frying pan with a small amount of oil on low heat. Cover with a lid and allow the capsicums to cook down slowly. Around 10 to 15mins.
Add the onion and garlic and cook for a further 5mins.
Crush the tomatoes slightly and mix into the capsicums. Turn up the heat up and bring to a simmer. Cook for a further 10 to 15mins. Add parsley, stir through and season with salt and pepper.
Cook pasta as per packet directions. Strain the pasta, add to the sauce and mix together.
Place half of the pasta into a baking dish and spread ricotta over pasta. Pour remaining pasta on top and finish with torn bocconcini.
Bake in oven for 15 to 20 mins or until bocconcini has melted.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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