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Peperonata Trivelle Pasta Bake

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


  • 1pkt San Remo Artisan large spiral pasta

  • 2 yellow capsicums, deseeded, sliced

  • 2 red capsicums, deseeded, sliced

  • 1 green capsicum, deseeded, sliced

  • 3 garlic cloves, finely chopped

  • 1 red onion, peeled, finely sliced

  • 1 can of whole roma tomatoes

  • 1 bunch of parsley, chopped roughly

  • 1 cup fresh ricotta

  • 150g bocconcini

  • Extra virgin olive oil

  • Salt & pepper


  • 1.

    Firstly turn oven onto 180C.

  • 2.

    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.

  • 3.

    Add the onion and garlic and cook for a further 5mins.

  • 4.

    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.

  • 5.

    Cook pasta as per packet directions. Strain the pasta, add to the sauce and mix together.

  • 6.

    Place half of the pasta into a baking dish and spread ricotta over pasta. Pour remaining pasta on top and finish with torn bocconcini.

  • 7.

    Bake in oven for 15 to 20 mins or until bocconcini has melted.

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