
Pizza pasta bake
https://www.coop.co.uk/recipes/pizza-pasta-bake
Can’t choose between pizza and pasta? With this easy midweek dinner, you don’t have to!
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 77g
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Ingredients
- 1 red and 1 yellow pepper, cut into chunks
- ½ aubergine, cut into chunks
- 1 tbsp Co-op olive oil
- 300g Co-op penne
- 400g tomato sauce (see recipe below)
- 1 tsp dried oregano
- Handful basil, chopped, plus leaves to garnish
- 100g pack Co-op Milano salami, cut into 1cm strips
- 125g ball Co-op mozzarella, grated
- 300ml Co-op semi-skimmed milk
- 2 large Co-op British free range eggs
- 8 Co-op piccolo tomatoes, halved
- Rocket, to serve
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the peppers and aubergine on a lined baking tray and drizzle with the olive oil
- Season, then roast until tender — 20-25 mins
- Cook the pasta for 2 mins less than as per the pack instructions, then drain and set aside
- In a large bowl, combine the cooked pasta, tomato sauce, roasted veg, oregano, basil, and three-quarters each of the salami and mozzarella
- Put the milk and eggs in a separate bowl and whisk well until combined
- Pour over the pasta and give it a mix again
- Transfer to a large nonstick, ovenproof frying pan and press down
- Scatter over the rest of the salami and mozzarella and top with the tomatoes
- Bake for 25-30 mins, until the top is golden and crispy
- Leave in the pan for about 10 mins to cool and set slightly before slicing up
- Serve with the salad