A quick way to make a pasta bake with rigatoni and aubergine. You could use your favourite tomato pasta sauce instead of the passata.
Deborah Lo Scalzo
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90g aubergine, chopped
1 garlic clove, chopped
1 onion, chopped
salt and pepper to taste
5 to 8 basil leaves
320g short pasta, like rigatoni
70g grated Pecorino Romano cheese
10g flaked almonds
1 handful breadcrumbs
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 240 C / Gas 8. Bring water to the boil for the pasta.
In the meantime, cut the aubergine into little pieces and sauté in a saucepan with the oil, garlic and onion. After a 2 to 3 minutes, add the passata, salt, pepper and basil leaves and let it cook for a few minutes.
Boil the pasta till al dente, as directed on the packet. Drain and add the aubergine mixture to the pasta and half of the Pecorino cheese.
Put everything in a greased ovenproof baking dish and sprinkle with the almonds, breadcrumbs and the rest of the Pecorino cheese on top.