Pairs well with Baked Pasta with Aubergines
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Baked Pasta with Aubergines
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An easy and tasty baked pasta dish featuring aubergines, tomato sauce, mozzarella, and a delicious gratin topping.
00:25:00 total
Serves 4
easy
Main Various
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Ingredients
- aubergines (eggplants) - 400 g (cut into 1 cm cubes)
- extra virgin olive oil - watch the video to see (for cooking and drizzling)
- garlic cloves - 3 cloves (in their skin to flavor the oil)
- salt - watch the video to see (to taste)
- tomato puree (passata di pomodoro) - 300 g (for the sauce)
- basil leaves - 5 leaves (for sauce and garnish)
- pennoni pasta - 320 g (ideal pasta shape)
- mozzarella - 200 g (cut into cubes)
- grated Grana Padano cheese - 40 g (for gratin topping)
Instructions
- Prepare and cook aubergines: Cut aubergines into 1 cm cubes. Heat a drizzle of olive oil in a pan, add garlic cloves in their skin to flavor the oil, then add aubergines. Season with salt and cook on high heat for 8-10 minutes until golden and soft.
- Make tomato sauce: In a pan, drizzle olive oil and add a clove of garlic. Let it heat up, then add tomato puree, a pinch of salt, and a basil leaf. Cook for 15 minutes. Remove garlic before using.
- Cook pasta and combine: Cook pennoni pasta until al dente. Toss pasta in the tomato sauce to evenly season. Add cooked aubergines (reserve some for topping) and mozzarella cubes (reserve some for topping). Stir gently with heat off.
- Assemble and bake: Transfer the pasta mixture into a baking dish. Top with reserved aubergines, mozzarella, and grated Grana Padano cheese. Bake in grill mode at 240°C on the highest shelf for 10 minutes until golden and fragrant.
- Serve: Garnish with fresh basil leaves and serve hot for a stringy, delicious portion.
