Bow Tie Vegetable Pasta Bake recipe

Ingredients

300g bow tie pasta, cooked and drained 200g tub chunky baby spinach dip with cashew & parmesan 2 cups grated low-fat mozzarella 1 red capsicum, cut into strips 1 medium eggplant, thinly sliced 200 punnet cherry tomatoes, halved   Preheat oven to 180C (160C fan forced). Grease a shallow 10-cup ovenproof dish. Combine pasta and dip and 1/2 the cheese. Spoon into the dish and set aside. Meanwhile, spray the capsicum and eggplant with olive oil and chargrill in batches in a large grill pan over medium heat until browned on both sides. Arrange vegies over pasta. Top the vegies with remaining cheese and cherry tomatoes. Bake for 25-30 min. Serve with green salad and herb bread. Garnish with rocket. Source: that's life! TEST KITCHEN Photo: SUE FERRIS Directions