Category: Main Course
Cuisine: Italian
Yields:
4 Servings
Three Cheese Pasta Bake
Super easy, super tasty – with a crispy salad and some crusty bread, a winter warmer with maximum comfort factor.
Ingredients
Adjust Servings
Instructions
- Preheat a grill on high heat. Place capsicum, skin side up, on a tray and grill for 10 minutes or until the skin turns black. Alternatively, blacken the skin over a stove burner or with a kitchen blowtorch.
- Place capsicum in a plastic bag. Twist top to seal. Set aside for 5 minutes.
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Peel and discard capsicum skin. Cut the capsicum into strips.
- Sauté the onion in the oil, in a large pan, over a low heat for 20 minutes, until lightly caramelised. Add the garlic and cook for a further minute.
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Add the diced tomato, salt, pepper, oregano and capsicum - bring to a simmer.
- Simmer covered for 30 minutes, stirring occasionally.
- Add the olives and 75g of the salami. Simmer for a further 5 minutes. Remove from the heat and set aside.
- Heat oven to 180°C.
- Meanwhile, cook the pasta for about three minutes less than the packet directions. Drain.
- Stir through a third of the pasta sauce.
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Place half the coated pasta into a 20cm square baking dish.
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Cover with another third of the pasta sauce and spoon over the ricotta cheese.
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Cover with the remaining pasta and another layer of the remaining pasta sauce.
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Cover with the mozzarella, scatter with the Parmesan and place the remaining salami on top.
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Bake for 20 minutes, until the cheese is melted and the pasta cooked.
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Grind over a little more black pepper and serve.
