Caponata Pasta Bake

Caponata Pasta Bake Recipe

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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

How to Make Caponata Pasta Bake


  1. Put 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.
  2. Drain the pasta and return it to the hot pot. Toss with the 1/2 cup grated rice topping. Add Hot caponata and mix well.
  3. Transfer 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.

Printable Recipe Card

About Caponata Pasta Bake

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian

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