AUBERGINE PASTA BAKE RECIPE - PASTA.COM
A luxurious aubergine pasta bake recipe which pairs eggplant with a decadent creamy cheese sauce.
Categories Main Course
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- PREPARE AUBERGINE/EGGPLANT: Preheat an oven to 350F. Place the sliced eggplant into a colander and dust with salt. Allow the eggplant to sit for 10 minutes to remove excess moisture.
- TOMATO SAUCE: Prepare the tomato sauce, into a large saucepan add one tablespoon of olive oil and place on a medium heat. Add the onion to the saucepan and cook for 8 minutes, then add the garlic and saute for 1 minute.
- Pour the tomato into the saucepan and bring to a simmer. Simmer the tomato sauce for 20 minutes then add the basil.
- OPTIONAL: Blend the tomato sauce using a hand blender for a smooth sauce, alternatively leave the sauce chunky. Season the tomato sauce with sugar and salt to taste.
- COOK PASTA: Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 8 minutes then strain the pasta through a colander.
- COOK EGGPLANT: Place a saute pan on a medium heat and add one tablespoon of olive oil. Once the oil is hot, cook the eggplant for 1 minute then turn the eggplant and cook for a further minute. Remove the golden eggplant from the pan and add to the tomato sauce.
- BUILD EGGPLANT PASTA BAKE: In a large saucepan combine the tomato sauce, eggplant and cooked pasta. Pour half the eggplant pasta mixture into a baking dish then add a layer of shredded mozzarella. Then add the remaining eggplant pasta mixture and mozzarella.
- BAKE EGGPLANT PASTA BAKE: Top the eggplant pasta bake with grated parmesan and transfer to the preheated oven. Bake for 30 minutes until the pasta bake is golden brown and oozing with melted cheese.
- SERVE: Remove the dish from the oven and allow it to cool for 5 minutes. Then serve the eggplant pasta bake warm.
EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield to 6 servings
Number Of Ingredients 10
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.
BAKED PASTA WITH TOMATOES AND EGGPLANT
Steps:
- Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
EGGPLANT PASTA BAKE
Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.
Provided by John Stine
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
- In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
- In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
- Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
- Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)
Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
Provided by Ursula Ferrigno
Categories Dinner, Main course, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
PASTA AND AUBERGINE BAKE
Make and share this Pasta and Aubergine Bake recipe from Food.com.
Provided by hectorthebat
Categories Pasta Shells
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 375F/190C/Gas Mark 5-6. Grease an ovenproof dish or two individual dishes. Trim, wash and slice the aubergine and put into a colander, sprinkle with salt, stand the colander on a plate, and leave for about an hour to drain out the bitter juices.
- Cook the pasta in boiling salted water with 1/2 tsp vegetable oil until just tender (al dente), about 10 minutes, or as instructed on the packet. Drain the pasta.
- Peel and chop the onion and fresh garlic. Wash and chop the fresh tomatoes. Heat 2 tbsp oil in a frying pan and fry the onion, garlic and aubergine slices until softened and lightly golden, turning the slices to colour both sides, adding a little more oil if needed. Stir in the chopped tomatoes, tomato puree or ketchup, herbs, cayenne pepper and pepper sauce (if used), sugar, salt, and pepper. Add 2 tbsp juice from the canned tomatoes or cold water, and simmer gently for 5-10 minutes until the vegetables are soft and the sauce is nice and thick. Add a little more liquid if necessary.
- Put a layer of the vegetable mixture into the dishes, then a layer of pasta, and then continue to alternate the layers until they are all used up, finishing with a vegetable layer. Sprinkle with grated Cheddar or Edam, and top with Parmesan. Bake for 20 minutes in the hot oven, until the cheese is melted and golden.
Nutrition Facts : Calories 672.2, Fat 25.8, SaturatedFat 8.6, Cholesterol 32, Sodium 277, Carbohydrate 89.8, Fiber 13.2, Sugar 14.9, Protein 23.6
PASTA ARRABBIATA WITH AUBERGINE
Choose this healthy pasta supper after a workout. Although it's low in fat and calories, it's packed with flavour, and also provides calcium and fibre
Provided by Sara Buenfeld
Categories Dinner, Pasta, Supper
Time 43m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
- Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.
Nutrition Facts : Calories 500 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 0.35 milligram of sodium
More about "pasta and aubergine bake recipes"
7 BEST AUBERGINE (EGGPLANT) PASTA BAKE RECIPES - PASTA.COM
From pasta.com
- Aubergine Pasta Bake. To make this eggplant pasta bake, you will need two thinly sliced eggplants. A helpful tip in this recipe is to sprinkle salt on the sliced eggplants and let them sit for about 10 minutes.
- Beef Eggplant Pasta Bake. We love this delicious interpretation of an eggplant pasta bake. The recipe calls for half a pound of lean ground beef, onion, garlic, diced tomatoes, penne pasta, mozzarella cheese, and eggplant.
- Layered Aubergine & Feta Bake. For those of you who aren’t in the mood for pasta, no problem! This recipe calls for bulgur wheat instead, which has a consistency similar to quinoa or couscous.
- Ina Garten Baked Pasta made with Tomato and Eggplant Soup. This baked pasta offers a way to reuse and revitalize some leftover tomato and eggplant soup.
- Mexican Aubergine Casserole. We enjoyed this unique take on a “traditional” eggplant pasta bake that takes on a Mexican flavor profile with cumin and green chiles.
- Vegan Eggplant Baked Rigatoni. If you’re looking for an alternative to a typical eggplant pasta bake, look no further. This recipe is a great way to create a vegan-friendly comfort food dish.
- Easy Eggplant Pasta Bake with Chickpeas. Last but not least, here is an easy one-pan vegan eggplant pasta bake recipe for you to try. It is simple to throw together and provides enough food for five servings.
AUBERGINE AND PEPPER PASTA BAKE | TESCO REAL FOOD
From realfood.tesco.com
4/5 (26)Category Dinner, LunchCuisine ItalianTotal Time 45 mins
ONE-TIN ROASTED AUBERGINE AND COURGETTE PASTA BAKE
From thehappyfoodie.co.uk
PASTA AL FORNO - AN AUBERGINE PASTA BAKE - LITTLE SUGAR …
From littlesugarsnaps.com
SICILIAN PASTA ‘NCASCIATA: PASTA BAKE WITH AUBERGINE
From crumbsonthetable.co.uk
AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES
From jamieoliver.com
AUBERGINE PASTA BAKE WITH BALSAMIC TOMATO SAUCE - THE …
From thecookreport.co.uk
NIGEL SLATER'S BAKED AUBERGINE PASTA RECIPE - THE …
From theguardian.com
HOW TO MAKE AUBERGINE, MOZZARELLA AND TOMATO PASTA …
From independent.co.uk
AUBERGINE AND TOMATO PASTA BAKE | HEALTHY RECIPE
From weightwatchers.com
PASTA AND EGGPLANT BAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
ROASTED EGGPLANT PASTA (6 INGREDIENTS) - A SIMPLE PALATE
From asimplepalate.com
ONE POT MELTING MOZZARELLA & AUBERGINE PASTA RECIPE …
From abelandcole.co.uk
AUBERGINE PASTA BAKE - ESTER KOCHT
From esterkocht.com
Cuisine EuropeanCategory Main Course, Side DishServings 2Total Time 30 mins
PASTA, AUBERGINE AND MUSHROOM BAKE / PASTA, MELANZANE E FUNGHI
From johnstastesofitaly.com
EGGPLANT PASTA CASSEROLE - FEELGOODFOODIE
From feelgoodfoodie.net
THE NATURAL NURTURER | DELICIOUS, VEGGIE-LOADED RECIPES
From thenaturalnurturer.com
AUBERGINE PARMIGIANA PASTA BAKE – BEAT THE BUDGET
From beatthebudget.com
BAKED AUBERGINE PASTA ON RECIPES - TRELLO.COM
From trello.com
ONE-TIN ROASTED AUBERGINE AND COURGETTE PASTA BAKE
From foodnewsnews.com
PASTA AND AUBERGINE BAKE - LEMON SQUEEZY
From thelemonsqueezy.com
TUNA & AUBERGINE PASTA BAKE • TURKEY'S FOR LIFE
From turkeysforlife.com
EASY PASTA ALLA NORMA (TOMATO AND EGGPLANT PASTA)
From scrummylane.com
MARY BERRY'S AUBERGINE LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
AUBERGINE AND MOZZARELLA PASTA - EASY PEASY FOODIE
From easypeasyfoodie.com
AUBERGINE AND TOMATO PASTA BAKE - RECIPES OF MY ART
From recipesofmyart.com
EGGPLANT PASTA BAKE (SMALL BATCH) - ELECTRIC BLUE FOOD
From electricbluefood.com
AUBERGINE AND SPINACH PASTA BAKE (VEG) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PASTA ALLA NORMA (EGGPLANT PASTA) | RECIPETIN EATS
From recipetineats.com
TOMATO AND AUBERGINE PASTA BAKE | RECIPE | CUISINE FIEND
From cuisinefiend.com
AUBERGINE FETA BAKE - JULES OF THE KITCHEN
From julesofthekitchen.com
AUBERGINE PASTA BAKE - COOKEATSHARE
From cookeatshare.com
CHEAP AND CHEERFUL: YOTAM OTTOLENGHI’S RECIPES FOR BUDGET COOKING
From theguardian.com
ROASTED EGGPLANT (AUBERGINE) PASTA BAKE - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
VEGETABLE PASTA BAKE RECIPE - BBC FOOD
From bbc.co.uk
AUBERGINE AND COURGETTE PASTA BAKE (SERVES TWO) - ANIMAL AID
From animalaid.org.uk
TANA RAMSAY'S BEEF AND AUBERGINE RIGATONI BAKE RECIPE
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love