Mediterranean Pasta Bake

This Mediterranean-style pasta recipe is one you must add to your repertoire. It will not only make your mouth water but your guests will also be impressed by your culinary skills.

Serves: 4

Time: 30mins



  • 375g large shell pasta
  • 1 tablespoon olive oil
  • 4 middle bacon rashers, rind removed, thinly sliced
  • 1 large eggplant, cut into 2cm pieces
  • 150g cherry tomatoes, halved
  • 2 garlic cloves, crushed
  • 2 cups tomato pasta sauce
  • 1 cup pitted black olives
  • 1/2 cup chopped fresh basil leaves
  • 100g fresh ricotta, crumbled
  • Extra baby basil leaves, to serve



Cook pasta in a large saucepan of boiling, salted water until just tender and then drain. Heat the oil in a large saucepan over medium-high heat before adding the bacon and eggplant and cooking for five minutes. Add the tomatoes and garlic and cook for a further minute.

Add tomato pasta sauce and bring to the boil before stirring in the olives and reducing heat to low. Simmer uncovered for 5 minutes. Add the cooked pasta and basil to the sauce and stir.

Serve pasta with ricotta and basil leaves.

Written by Kat