Yumi’s Mediterranean Pasta Bake

Endless Possibilities with Yumi’s Baked Mediterranean Eggplant
Serves 2-3
Ingredients
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 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
Method
- Preheat conventional oven to 180ºC.
- Cook pasta according to packet instructions. Drain.
- In a large bowl, combine cooked pasta, Yumi’s Baked Mediterranean Eggplant Dip, capsicum, sundried tomato, olives, garlic and basil. Mix well to coat.
- 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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