Information
Prep: 10 minutes | Cook time: 40 minutes | Total Time: 50 minutes | Serves: 4 | Vegetarian
Ingredients list
- 1 packet (approx. 350g) uncooked spiral pasta
- 1 tbsp olive oil (plus extra for drizzling)
- Salt & pepper, to taste
- 1/2 cup red onion, chopped
- 1/2 cup eggplant, chopped
- 1/2 cup mushrooms, chopped
- 1 cup cherry tomatoes
- 1/2 cup capsicum, chopped (any colour)
- 1/2 cup zucchini, chopped
- 1 cup chopped tomatoes, sugo or passata (your choice)
- 2 cups water
- 1 tsp dried oregano
- A few sprigs fresh herbs (basil, parsley or thyme), chopped
- 1/2–1 cup grated cheese (cheddar, mozzarella, or a mix)
- Parmesan cheese, to finish
Method
- Preheat your oven to 180°C (350°F).
- In a large ovenproof baking dish, add the uncooked spiral pasta and drizzle with olive oil. Season with salt and pepper.
- Add all the chopped vegetables: red onion, eggplant, mushrooms, cherry tomatoes, capsicum, and zucchini. Stir gently to combine.
- Pour in the chopped tomatoes, sugo or passata, along with the 2 cups of water. Add dried oregano, season again, and sprinkle over the fresh herbs.
- Mix everything together thoroughly, then sprinkle with grated cheese.
- Cover loosely with foil (optional for the first 20 minutes) and bake for 40 minutes, stirring well halfway through to help the pasta cook evenly.
- Once pasta is tender and cheese is golden, remove from the oven.
- To serve: drizzle with olive oil, sprinkle with fresh herbs and grated parmesan.
