Peperonata Trivelle Pasta Bake

Cook Time 40 minutes

Servings 4

Ingredients

1pkt San Remo Artisan large spiral pasta

2 yellow capsicums, deseeded, sliced

2 red capsicums, deseeded, sliced
1 green capsicum, deseeded, sliced
3 garlic cloves, finely chopped
1 red onion, peeled, finely sliced
1 x 410g can of Ardmona whole peeled tomatoes
1 bunch of parsley, chopped roughly
1 cup fresh ricotta
150g bocconcini
Extra virgin olive oil
Salt & pepper

The Pasta Master, Adam Swanson is in the kitchen with Justine to cook a vegetarian pasta dish.

Method

Firstly turn oven onto 180C.
Place all capsicums into a large frying pan with a small amount of oil on low heat. Cover with a lid and allow the capsicums to cook down slowly. Around 10 to 15mins.
Add the onion and garlic and cook for a further 5mins.
Crush the tomatoes slightly and mix into the capsicums. Turn up the heat up and bring to a simmer. Cook for a further 10 to 15mins. Add parsley, stir through and season with salt and pepper.
Cook pasta as per packet directions. Strain the pasta, add to the sauce and mix together.
Place half of the pasta into a baking dish and spread ricotta over pasta. Pour remaining pasta on top and finish with torn bocconcini.
Bake in oven for 15 to 20 mins or until bocconcini has melted.