Mediterranean Pasta Bake
Method
Step 1
Preheat the oven to 200°C (180°C fan).
Step 2
Cut the red onion, yellow pepper, aubergine and courgette into bite-sized pieces, trying to make sure they are all roughly the same size so they cook evenly.
Step 3
Put the diced veg on a baking tray, then drizzle over the olive oil and season well with salt and pepper. Toss the vegetables to coat them in the oil and seasoning.
Step 4
Put the tray into the preheated oven and roast the vegetables for about 30 minutes, stirring once or twice, until the vegetables have started to soften and taken on some colour.
Step 5
Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to packet instructions, until al dente. Drain.
Step 6
Transfer the pasta back into the saucepan and stir in the Ballymaloe 100 Recipe Sauce. Add a splash of water to the empty jar, swish it around to catch all the sauce still clinging to the jar, then add that to the pan too.
Step 7
Add the roasted vegetables and tear in most of the fresh basil leaves. Add the chilli flakes (if using) and season to taste. Stir to coat.
Step 8
Transfer the pasta to a large baking dish. Tear the mozzarella into strips, then scatter it over the top along with the grated Parmesan.
Step 9
Bake in the preheated oven for about 10 minutes, until the cheese has melted and the pasta is bubbling around the edges.
Chef's Tips
Allow to stand for 5 minutes before serving. Garnish with the remaining basil leaves and serve with garlic bread and some lightly dressed green salad on the side.
Serving Suggestions & Notes
Cheese Swap: To give it an even stronger Mediterranean taste, crumble some feta through the pasta before baking or sprinkle some on top.