Yumi’s Mediterranean Pasta Bake

 Endless Possibilities with Yumi’s Baked Mediterranean Eggplant

Serves 2-3



250g penne pasta
1 x tub Yumi’s Baked Mediterranean Eggplant Dip
½ cup roasted capsicum strips
½ cup semi sundried tomatoes, chopped
80g kalamata olives, pitted, roughly torn
2 cloves garlic, crushed
1/2 small bunch basil, roughly torn
1 cup mixed grated tasty, mozzarella and parmesan cheese
1/2 cup panko breadcrumbs


  1. Preheat conventional oven to 180ºC.
  2. Cook pasta according to packet instructions.  Drain.
  3. In a large bowl, combine cooked pasta, Yumi’s Baked Mediterranean Eggplant Dip, capsicum, sundried tomato, olives, garlic and basil.  Mix well to coat.
  4. Transfer pasta mixture to an ovenproof casserole dish or pan.  Sprinkle the cheese over the top then breadcrumbs.  Bake for 20-25 mins until cheese is golden and bubbly.  Serve immediately.
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