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.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set