Baked Anelletti Pasta

Name: Baked Anelletti Pasta
Ingredients: 1.1 lbs anelletti pasta (500 grams); 3.5 oz dry soy granules (100 grams); 2 bottles tomato purée (about 48 oz total, 1.4 liters); 12 oz scamorza cheese (350 grams); 2 eggplants; 2.8 oz grated Parmesan cheese (80 grams); 7 oz peas (200 grams); 2 carrots; 1 onion; White wine; Breadcrumbs; Extra virgin olive oil

Antonella @cook_14229009

Baked pasta is a classic dish in Italian cuisine. Every region has its own tradition, but no matter what type of pasta or sauce you use, baked pasta is always a main course you just can't resist. Today, I'm sharing my version of Sicilian baked anelletti. Instead of a meat ragù, I use a soy-based ragù, but feel free to use your favorite ragù. This is a flavorful and hearty main dish, perfect for your Christmas lunch table.

Antonella @cook_14229009

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Ingredients

1.1 lbsanelletti pasta (500 grams)
3.5 ozdry soy granules (100 grams)
2 bottlestomato purée (about 48 oz total, 1.4 liters)
12 ozscamorza cheese (350 grams)
2eggplants
2.8 ozgrated Parmesan cheese (80 grams)
7 ozpeas (200 grams)
2carrots
1onion
White wine
Breadcrumbs
Extra virgin olive oil

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Steps

1

First, cut the eggplants into cubes and sprinkle them with salt. Let them sit for about 1 hour, then fry them.
2

For the ragù, heat olive oil in a pot and sauté the diced carrots and onion. Add the soy granules, previously rehydrated in boiling water, and cook for a few minutes. Season with salt and deglaze with white wine. Cook for about 5 minutes. Add the peas and tomato purée, then simmer the ragù over medium heat for about 1 hour.
3

Meanwhile, cut the scamorza cheese into cubes and set aside.
4

Cook the pasta, draining it 3 minutes before the package instructions say it's done.
5

Mix the pasta with the ragù, eggplants, scamorza, and Parmesan, stirring to combine everything well.
6

Grease a baking dish with olive oil and coat the bottom with breadcrumbs.
7

Pour the pasta into the baking dish, sprinkle the top with breadcrumbs, and drizzle with extra virgin olive oil. Bake at 350°F (180°C) for about 30 minutes.