Pasta bake with eggplant and ricotta
December 7th 2007 04:55
2 cups macaroni pasta
½ cup fresh mushrooms, sliced
½ cup cauliflower florets
1 carrot, halved
1 zucchini, halved
100 gm ricotta cheese
1 tin Italian tomato sauce
1 teaspoon fresh parsley, chopped
Seasoning:
Olive oil
1 piece garlic, diced
1 teaspoon vegetable stock
1 teaspoon dried basil leaves
Salt and pepper to taste
1. Add oil to a pan.
2. Once oil is hot, add garlic to the pan and allow to brown slightly.
3. Add the mushrooms, cauliflower, carrot and zucchini and fry for bout 5-7 mins.
4. Meanwhile, put your pasta to boil while you prepare the vegetables. The pasta should only take 10-12 mins to cook.
5. In the pan, add the vegetable stock and dried basil leaves to the vegetables. Allow to cook for a further 7-9 mins until vegetables are cooked.
6. Drain the pasta and toss some olive oil through to prevent sticking.
7. Transfer pasta to the pan with the cooked vegetables. Add the tomato sauce and toss through. Add required salt and pepper to taste.
8. Transfer pasta and vegetables to large baking dish.
10. Sprinkle with fresh parsley and place in a moderate oven for about 20 mins covered with foil. Remove the foil for the last 5 mins to allow the cheese to brown.
11. Serve with some garlic bread.
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