Linguine Bake With Aubergine Cherry Tomatoes And Mozzarella Recipes

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LINGUINE BAKE WITH AUBERGINE, CHERRY TOMATOES AND MOZZARELLA



Linguine Bake with Aubergine, Cherry Tomatoes and Mozzarella image

This vegetarian pasta bake by Lisa Faulkner is a great family meal, packed with veggies.

Provided by Author: OcadoLife

Yield 4

Number Of Ingredients 12

1 large aubergine, cut into bite-sized pieces
400g cherry vine tomatoes, quartered
1 red onion, chopped
2 garlic cloves, smashed
4 sprigs thyme or rosemary
5 tbsp olive oil
350g linguine
300g passata
150g mini mozzarella balls, or 1 large ball, torn into pieces
100g black pitted olives
25g vegetarian Italian hard cheese, finely grated
35g panko breadcrumbs

Steps:

  • Preheat oven to 200°C/180°C fan/gas 6. Put the aubergine pieces in a roasting tin with the cherry tomatoes, onion, garlic and herbs, season well and drizzle with the oil. Toss together and roast for 45 mins until really soft and tender.
  • Meanwhile, cook the linguine in boiling salted water for 8 mins until starting to soften but still firm.
  • Drain the pasta (reserving the cooking water) and return to the pan. Add the passata and a splash of cooking water, then toss to mix.
  • When the veg is cooked, add to the pasta pan (leaving the oven switched on) and toss together. Tip into a 23cm x 30cm ovenproof dish and dot all over with the mozzarella and olives, nestling them into the pasta.
  • Scatter with the grated cheese and breadcrumbs and return to the oven for 10 mins, until the top is golden brown and the cheese is melty and oozy. Cook for a little longer if you want some of the pasta to turn crispy on top.

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE



Eggplant, Tomato and Mozzarella Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  • Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  • Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  • Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

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