Vegetarian Recipes - Pasticcio Recipe

Ingredients

• 1 red pepper (chopped)

• 1 yellow pepper (chopped)

• 1 aubergine (chopped)

• 1 large courgette (chopped)

• 2 garlic cloves (crushed)

• 1 teaspoon dried mixed herbs

• 2 tablespoons olive oil

• Salt and pepper

• 225g/8oz short pasta

• 200ml/7fl oz vegetable stock

• 300g/11oz mozzarella cheese (diced)

For the tomato sauce:

• 30g/1oz sun-dried tomatoes (chopped)

• 400g/14oz canned chopped tomatoes

• 1/2 teaspoon sugar

• 500g/1lb 2oz ripe plum tomatoes (seeded and chopped)

• 2 teaspoons balsamic vinegar

Serves 4-6

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6.

2. For the tomato sauce, place the sun-dried tomatoes in a saucepan with the canned tomatoes and sugar. Bring to simmering point and simmer for 5 minutes.

3. Add the diced plum tomatoes and cook gently for 10 minutes, stirring occasionally. Remove the pan from the heat and stir in the balsamic vinegar. Set aside.

4. Place the peppers, aubergine and courgette chunks in a large non-stick roasting tin and mix in the garlic, dried herbs, oil and salt and pepper to taste. Roast in the oven for 30 to 40 minutes, stirring occasionally.

5. Cook the pasta in boiling salted water until al dente. Drain well. In a separate pan, heat the tomato sauce with the stock.

6. Place the vegetables and pasta in a large baking dish and mix well. Pour the tomato sauce over them and mix in, then put the Mozzarella cubes on top.

7. Bake for 15 to 20 minutes or until melted and golden. Leave to stand for 5 to 10 minutes before serving.