Capsicum Pasta Bake

    1 hour 30 minutes

    A vegetarian pasta bake which is a little different, involving eggs, mozzarella and three colours of capsicums.

    44 people made this

    Serves: 6 

    • 500g ziti pasta
    • 2 eggs
    • 1 tomato, diced
    • 125g sliced black olives
    • 1 green capsicum, sliced
    • 1 yellow capsicum, sliced
    • 1 red capsicum, sliced
    • 1 onion, sliced
    • 1 pinch dried oregano
    • garlic salt to taste
    • 1 (800g) jar pasta sauce
    • 250g grated mozzarella cheese

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 170 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain.
    3. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs.
    4. In a large mixing bowl, gently mix tomato, olives, red capsicum, yellow capsicum, green capsicum, onions, eggs, oregano, garlic salt and pasta sauce. It's more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix.
    5. Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.

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    Reviews in English (37)


    A great recipe. The peppers stay slightly crunchy, amazingly. My kids liked the noodles and the cheese  -  22 Sep 2001  (Review from Allrecipes USA and Canada)


    Oh my God! What a great dish. I fed three friends and had enough leftover for lunch the next day. Whoever thought to put hardboiled eggs in a pasta dish is an absolute genius. Very flavorful and fun to eat. This Banks guy knows what he's talking about.  -  15 Dec 2000  (Review from Allrecipes USA and Canada)


    We have made this twice now and my bf and I love it. We made a few changes - I substitute an orange bell pepper for green and add some fresh garlic. I prefer to use small chopped mushrooms in place of the black olives, and add a few red pepper flakes for some kick. Also, we upped it to 3-4 eggs depending on size. I think that if you put layers of cheese in between layers of pasta (instead of just on top) before cooking, the final dish has a little more structure and doesn't fall apart when you go for leftovers the next day. This is a great meal and makes a lot of food.  -  11 May 2008  (Review from Allrecipes USA and Canada)