Thursday, July 5, 2012
Baked vegetable pasta (fusilli bucati corti)
After picking up sister Sandy from the airport this afternoon, I quickly scrounged up a baked veggie pasta for dinner. Any excuse to bake something in the cast iron pan!
This is a great dinner idea because it is low fuss and incorporates all the food groups into one beautiful dish. We finished the entire pan in no time.
2 cloves minced garlic
1 medium zucchini, diced (about 1 cup)
1 medium aubergine/eggplant, diced (about 1 cup)
3/4 cup tomato puree
1 tsp oregano
salt and pepper to taste
1/2 cup bread crumbs
Cook pasta in salted water according to package or until al dente. In cast iron pan, fry up garlic in olive oil until slightly browned, then add zucchini and aubergine and cook until slightly softened. Add in tomato puree and oregano and simmer for an additional 2 minutes. Stir in cooked pasta. Salt and pepper to taste.
Preheat oven to 400 F. Sprinkle bread crumbs and layer mozzarella cheese over pasta. Bake for 10 - 15 mins or until cheese and bread crumbs have browned. Serve immediately!