Baked penne with capsicum, artichoke and feta

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How to make Baked penne with capsicum, artichoke and feta

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 1:00
  • Total Time : 1:15

Ingredients

  • Olive oil spray, to grease
  • 2 x 400g cans chopped tomatoes
  • 4 garlic cloves, crushed
  • 2 tablespoons coarsely chopped fresh basil
  • 1 teaspoon caster sugar
  • 500g penne rigate
  • 450g bought chargrilled capsicum, thinly sliced
  • 1 x 340g can marinated artichokes, drained
  • 60g (1/4 cup) sliced semi-dried tomatoes
  • 200g reduced-fat feta, crumbled
  • 100g prosciutto slices, excess fat trimmed, halved crossways
  • Finely shredded basil, extra, to serve
  • Rocket salad, to serve

Method

  • Step 1 Preheat oven to 190°C. Spray eight 500ml (2-cup) capacity ovenproof baking dishes with olive oil spray to grease. Place dishes on 2 baking trays.
  • Step 2 Combine the tomato, garlic, basil and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 25-30 minutes or until sauce thickens. Season with salt and pepper.
  • Step 3 Meanwhile, cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain and return to pan. Add the tomato mixture, capsicum, artichokes, semi-dried tomato and half the feta and stir to combine. Spoon evenly among prepared dishes.
  • Step 4 Arrange the prosciutto over the pasta mixture and top with remaining feta. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes or until golden brown. Top with extra basil and serve with rocket salad, if desired.

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