Parmigiana Pasta Bake.
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Alright, don't linger, let's approach this parmigiana pasta bake menu with 12 elements which are absolutely easy to find, and we have to process them at the very least through 9 measures. You should devote a while on this, so the resulting food could be perfect.
Ingredients - Parmigiana Pasta Bake:
- You need 500 g for short curly pasta (we used gemelli).
- Provide 1 - small aubergine.
- Need 2 of courgettes.
- Provide 1 tin for tomato passata/sauce.
- Prepare 1 handful for dried oregano.
- Need of Salt and pepper.
- Need 1 of chilli deseeded and finely chopped.
- Provide 1 of large onion, finely chopped.
- You need 2 cloves garlic, crushed.
- You need 30-50 g of breadcrumbs.
- Require 50 g - parmesan.
- Prepare 1 - mozzarella ball.
Parmigiana Pasta Bake making process:
- 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.
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