Chorizo, pasta and vegetable bake
A one dish pasta bake that is easy to change so it suits your taste.
Chorizo, pasta and vegetable bake | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 743 |
Ready in: | 40 minutes |
Prep. time: | 10 minutes |
Cook time: | 30 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 25th October 2012 |
Best recipe reviewLooks a bit burnt to me 4/5 Nice when I made it though, and it looked better than yours! π |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 3 tablespoons olive oil
- 1 medium onion, peeled and chopped
- 3 cloves of Garlic, peeled and crushed
- Handful of fresh basil, stalks removed
- 400 g can of plum tomatoes, chopped
- 1 bell pepper, any colour, de-seeded and quartered
- 1 aubergine, halved and stem removed
- 350 g dried penne pasta
- 125 g mozzarella cheese, ripped to bits
- 250 g thinly sliced chorizo
Mise en place
- Preheat the oven to 200Β° C (400Β° F - gas 6)
Method
- Heat 1 tablespoon of the oil in a frying pan and sautee the onions and garlic until soft, about 5 minutes, remove and reserve
- Brush the pepper and aubergine with the a little oil and fry in the same pan, on a high heat, for 10 minutes, turning often.
- Meanwhile, in another pan, add 1 tablespoon of oil and a grind of black pepper, throw in basil and heat for 20 seconds, add the onions, garlic and tomatoes, heat through.
- Cook the pasta as directed, drain and add to the tomato mix.
- Cut the pepper and aubergine into bite-sized slices.
- Spoon the pasta, peppers, aubergines and tomatoes into an oven-proof dish. Top with torn mozzarella and finish with the chorizo.
- Bake for 15 minutes
Serving suggestions
Serve with a green salad
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