Caponata Pasta Bake Recipe

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Caponata Pasta Bake

Joan Hunt


this uses the crock-pot caponata I posted before.

Caponata in a crock pot?

This is a great use of leftovers the next day.

★★★★★ 1 vote
4 servings
20 Min


1 1/2 qt
prepared caponata
1/2 lb
penne pasta, cooked al dente
1 1/2 c
vegan provalone cheese (your favorite brand)
1/2 c
grated rice topping(parmasan replacement)
1/2 tsp
red pepper flakes
chopped flat leaf parsley for garnish


1Put a large pot of water on to boil pasta. while we are waiting on it to come to a boil. take leftover caponata and put it in a sauce pan. bring it to a low simmer and allow to simmer until pasta is cooked thru.
2Drain the pasta and return it to the hot pot. Toss with the 1/2 cup grated rice topping. Add Hot caponata and mix well.
3Transfer to a baking dish. Top with shredded vegan cheese, crushed red pepper, and parsley. place baking dish under the broiler to brown and bubble the cheese. serve immediately.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy