Pasta al Forno con Melanzane e Mozzarella (Baked Pasta with Aubergine and Mozzarella)
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Ingredients
- 350 g penne
- 2 aubergine, diced
- 500 g passata
- 2 garlic cloves
- 200 g mozzarella, grated
- 40 g parmesan, grated
- 1 fresh basil
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 660 kcal
- Protein
- 29.3 g
- Carbohydrate
- 73.1 g
- of which sugars
- 11.5 g
- Fat
- 25.8 g
- of which saturates
- 10.7 g
- Fibre
- 8.3 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Fry the aubergine in 2 tablespoons of the olive oil for 10 minutes until golden, then set aside.
- 2
Heat the remaining olive oil in a pan, soften the garlic for 1 minute, then add the passata and simmer for 10 minutes. Tear in the basil.
- 3
Cook the penne in boiling salted water until just al dente, then drain and stir through the tomato sauce and aubergine.
- 4
Tip into a baking dish, scatter over the mozzarella and parmesan.
- 5
Bake for 20-25 minutes until golden and bubbling, then rest for 5 minutes before serving.
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