Cacciatore pasta bake

30 Min
pretty easy
4 People
Rating starstarstarstarstar
We love one-pot dinners! Quick and easy pasta bake with cacciatore and a heap of colourful veggies, tossed with a smaller amount of pasta and finished with melted cheese.

No pork option - cacciatore is replaced with chicken stir-fry strips.

Gluten friendly option - pasta is replaced with GF pasta.
1. Set oven to 220ºC.
Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions or until cooked al dente. Drain.

2. Dice cacciatore and slice leek. Cook in a heated large oven-proof frypan (see notes) with 1 tbsp oil over medium-high heat. Cook for 3-4 minutes.

3. Crush in garlic, dice capsicum, grate (or dice) zucchini, remove corn kernels from cob and add all to pan as you go. Season with 2 tsp smoked paprika, salt and pepper. Pour in sugo and simmer, covered, for 5 minutes.

4. Stir in cooked pasta and adjust seasoning if needed. Chop parsley and sprinkle over the top with parmesan. Finish in the oven for 5 minutes or until golden.

5. Serve pasta bake at the table, topped with alfalfa sprouts.

If you don’t have an oven-proof pan, use a regular frypan and transfer mixture into a dish just prior to finishing in the oven. Alternatively, skip step 4.

No pork option - cacciatore is replaced with 300g chicken stir-fry strips.
You may need to alter the seasoning, adding more smoked paprika or add a stock cube.

Gluten friendly option - pasta is replaced with GF pasta.
Short pasta 1 packet (250g)
Cacciatore 1
Leek 1
Garlic 2 cloves
Red capsicum 1
Zucchini 1
Corn cobs 2
Tomato sugo 1 jar (500g)
parsley 1/2 bunch
Shaved Parmesan cheese 1/2 bag (65g)
Alfalfa sprouts 1/2 punnet

From your pantry:
oil (for cooking), salt, pepper, smoked paprika