When you crack through that golden topping, you will be greeted with a perfectly cooked vegetable pasta immersed in a deliciously rich red sauce.
Ready in: 40 mins
Serves: 6 - 8
Ingredients
1 medium eggplant, diced
2 medium capsicums, diced
2 medium zucchinis, diced
Extra virgin olive oil
500g penne pasta of choice (I used a GF brown rice pasta)
700g passata sauce
140g tomato paste
2 green spring onions or shallots, sliced
2 vegetable stock cubes
Garlic infused olive oil
3 tbsp mixed herbs
200g light ricotta
50-100g parmesan, grated
Salt and pepper
Fresh basil leaves, to garnish (optional)
Method
Step 1. Preheat the oven to 200°C. Place diced eggplant, zucchini and capsicum on a lined oven tray, drizzle with olive oil and season with salt and pepper. Cook for 25-30 minutes or until tender
Step 2. Cook pasta in boiling salted water according to packet instructions. Drain and return to saucepan
Step 3. In a large pan, heat a drizzle of garlic infused olive oil. Add the green onions or shallots, then cook until fragrant. Add passata sauce, tomato paste, vegetable cubes, mixed herbs and cook for 3-4 minutes. Stir through cooked vegetables from the oven and season with salt and pepper to taste
Step 4. Add cooked pasta and vegetable sauce to a deep baking dish and combine well
Step 5. Distribute ricotta over the top layer and sprinkle with parmesan cheese. Bake for 10-15 minutes or until golden. Garnish with fresh basil leaves and enjoy.
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