Prosciutto & eggplant rigatoni bake

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.

Recipe «Prosciutto & eggplant rigatoni bake» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 300g dried rigatoni pasta, 60ml olive oil, 1 small eggplant, halved lengthways, thinly sliced, 400g can diced tomatoes, 375ml passata , 185ml Massel chicken style liquid stock, 100g chargrilled capsicum, cut into 2cm-thick strips, 100g prosciutto slices, halved crossways, halved again lengthways , 25g shredded parmesan.

Ingredients:

• 300g dried rigatoni pasta 
• 60ml olive oil 
• 1 small eggplant, halved lengthways, thinly sliced 
• 400g can diced tomatoes 
• 375ml passata 
• 185ml Massel chicken style liquid stock 
• 100g chargrilled capsicum, cut into 2cm-thick strips 
• 100g prosciutto slices, halved crossways, halved again lengthways 
• 25g shredded parmesan 

Instructions

1. Preheat oven to 200ºC. Cook the pasta in a saucepan of salted boiling water for 8 minutes or until almost al dente. Drain.
2. 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.
3. 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.
4. 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.