Everyone loves a comforting, bubbly, cheese-topped pasta dish, and this version – chock-full of garden vegetables – is no exception.
- Portion size 6 servings
MethodCut zucchini, green peppers and eggplant into 1-inch (2.5 cm) chunks. In large saucepan or Dutch oven, heat oil over medium-high heat; cook zucchini, peppers, eggplant, mushrooms, onions, garlic, basil and oregano, stirring often, until eggplant is very soft, about 25 minutes. Stir in tomato paste, tomatoes, sugar, salt and pepper.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain, reserving 1/3 cup (75 mL) of the cooking water. Stir reserved cooking water into vegetable mixture; stir in pasta and half of the Cheddar cheese.
Transfer to 13- x 9-inch (3 L) glass baking dish; sprinkle with remaining cheese. Cover with foil; bake in 350? F (180? C) oven until bubbly, about 30 minutes. Uncover and broil until golden, about 2 minutes.