- 250g Pasta
- 1 teaspoon Wilson’s Extra Virgin Olive Oil
- 1 tablespoon Wilson’s Butter Flavoured Oil
- 2 garlic cloves chopped
- 1 small red onion chopped
- 1 small zucchini sliced
- 1 small red pepper chopped
- 1 small yellow pepper chopped
- 1 cup sliced mushrooms
- 3/4 cup broccoli florets
- 10-12 roman tomatoes halved
- 1 teaspoon italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1 tablespoon heavy cream
- salt to taste
- black pepper to taste
- 1 and 1/4 cups pasta sauce divided
- 250ml fresh mozzarella cheese sliced
Boil pasta and set aside. For baked pasta, it’s better to keep the pasta little undone because it gets cooked in the oven too.
Once hot, add chopped garlic and onion. Saute for a minute.
Add broccoli florets, sliced mushrooms and saute for 1 to 2 minutes.
Then add salt, black pepper, italian seasoning, dried oregano, dried basil and red chili flakes. Mix everything till combined. Add in diced zucchini, sliced grape tomatoes and chopped red and yellow peppers. Cook for a minute or two till veggies soften a little.
Add a tablespoon of heavy cream and mix.
Add in the boiled pasta and 1/2 cup Pasta Sauce. Mix everything together and remove pan from heat.
Take a 26 x 18cm, greased pan and place 1/4 cup of the pasta sauce at the bottom.
Transfer half of the pasta on top of the pasta sauce in baking dish. Place half of fresh mozzarella cheese on top. Then layer the remaining pasta on top of the cheese.
Finally top with 1/2 cup Pasta Sauce, remaining mozzarella cheese and parmesan cheese.
Bake at 180 C degrees for 15 to 20 minutes or until the cheese melts.
Set oven to grill and grill the baked pasta for 3 to 4 minutes or until you have some time brown spots on your cheese. Remove the pasta from oven, garnish with some fresh basil and serve.
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