Baked Aubergine Pasta with Three Cheeses
( SERVES 6 )
An easy mid-week meal, this tasty pasta bake with layers of flavour is sure to get the kids' nod of approval.
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|1 cup||Pasta shapes|
|6 tbsp||Olive oil|
|150 g||Ricotta cheese|
|1 Ltr||Tomato passata|
|150 g||Buffalo mozzarella|
|½ cup||Basil leaf|
|1 to taste||Salt & freshly ground pepper|
|50 g||Parmesan cheese|
- Preheat the oven to 180 degC.
- Heat a saucepan of salted water to boiling point, then add the pasta and simmer until al dente – 12-15 minutes, depending on the quality of your pasta. Drain well and toss with a teaspoon of olive oil to stop the pasta sticking together.
- Heat the oil in a heavy frying pan and gently fry the aubergine slices until golden and soft. When the aubergine is almost cooked, add the garlic and gently cook for a minute or two.
- Pour about 3 tablespoons of the tomato sauce into a medium-sized baking dish. Use half the aubergine slices and half the pasta to cover the base of the dish. Spread with the ricotta, then top with the remaining pasta and aubergine. Cover with mozzarella and torn basil leaves. Pour over the remaining tomato sauce, and season with salt and pepper. Grate the parmesan over the top. Bake the pasta for 30-40 minutes until the cheese has turned golden.