Maybe its the cheese all golden and melted on top, perhaps its the general joy of pasta, but this pasta bake is a dinner winner.
- Preheat oven to 200ºC. Cook the pasta in a saucepan of salted boiling water for 8 minutes or until almost al dente. Drain.
- Meanwhile, 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.
- Combine 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.
- Spoon 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set