Parmigiana Pasta Bake.
You can cook Parmigiana Pasta Bake using 12 ingredients and 9 steps. Here is how you cook that.
Ingredients of Parmigiana Pasta Bake
- You need 500 g of short curly pasta (we used gemelli).
- Prepare 1 of small aubergine.
- Prepare 2 of courgettes.
- It's 1 tin of tomato passata/sauce.
- It's 1 handful of dried oregano.
- Prepare of Salt and pepper.
- It's 1 of chilli deseeded and finely chopped.
- Prepare 1 of large onion, finely chopped.
- You need 2 cloves of garlic, crushed.
- Prepare 30-50 g of breadcrumbs.
- You need 50 g of parmesan.
- It's 1 of mozzarella ball.
Parmigiana Pasta Bake instructions
- Chop the courgettes and aubergine into small cubes and toss them in some salt.
- Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft.
- Add the chilli, aubergine and courgettes and cook for about 10 mins.
- 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..
- When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning.
- Bring the sauce to a simmer for 5 mins to coat the veg.
- Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta..
- 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!.
- Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy.
