Parmigiana Pasta Bake

Name: Parmigiana Pasta Bake
Yield: 6 servings
Cuisine: British
Ingredients: 500 g short curly pasta (we used gemelli); 1 small aubergine; 2 courgettes; 1 tin tomato passata/sauce; 1 handful dried oregano; Salt and pepper; 1 chilli deseeded and finely chopped; 1 large onion, finely chopped; 2 cloves garlic, crushed; 30-50 g breadcrumbs; 50 g parmesan; 1 mozzarella ball

Beth Harper @betherina

Bristol

Tip: if you’re using dried herbs, make sure you smell them before you add them (or read the label)... I ended up putting in loads of mint rather than oregano 🤦🏻‍♀️

Beth Harper @betherina

Bristol

Tip: if you’re using dried herbs, make sure you smell them before you add them (or read the label)... I ended up putting in loads of mint rather than oregano 🤦🏻‍♀️

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Ingredients

6 servings

500 gshort curly pasta (we used gemelli)
1small aubergine
2courgettes
1 tintomato passata/sauce
1 handfuldried oregano
Salt and pepper
1chilli deseeded and finely chopped
1large onion, finely chopped
2 clovesgarlic, crushed
30-50 gbreadcrumbs
50 gparmesan
1mozzarella ball

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Steps

1

Chop the courgettes and aubergine into small cubes and toss them in some salt
2

Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft
3

Add the chilli, aubergine and courgettes and cook for about 10 mins
4

Meanwhile; Boil a large pan of salted water and tip the pasta in. Cook according to the pack instructions till it’s soft but not too soft. Drain and tip into a large dish and leave aside.
5

When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning
6

Bring the sauce to a simmer for 5 mins to coat the veg
7

Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta.
8

Tear the mozzarella into smaller blobs and dot around the pasta. Grate over the Parmesan and sprinkle over the breadcrumbs and crack some more black pepper over the top to make a cheesy, crumby topping!
9

Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy

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Beth Harper @betherina

on September 20, 2020 08:24

Bristol

I'm a food adventurer and love to try new things. Recently gave up alcohol (drinking) so developing some mocktail recipes too!Join me as I cook around the world from my kitchen from A-Z and follow me on Instagram @betheatworld