Parmigiana Pasta Bake
Parmigiana Pasta Bake

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, parmigiana pasta bake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hand-crafted from Small Batches, Shipped Directly to You. Add pasta and cook as label directs. Or go meat-free with this quick and easy aubergine parmigiana recipe. Finely cut the brown onion and place it along with the crushed garlic into a non stick frying pan.

Parmigiana Pasta Bake is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Parmigiana Pasta Bake is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have parmigiana pasta bake using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Parmigiana Pasta Bake:
  1. Make ready 500 g short curly pasta (we used gemelli)
  2. Take 1 small aubergine
  3. Get 2 courgettes
  4. Make ready 1 tin tomato passata/sauce
  5. Make ready 1 handful dried oregano
  6. Prepare Salt and pepper
  7. Take 1 chilli deseeded and finely chopped
  8. Get 1 large onion, finely chopped
  9. Make ready 2 cloves garlic, crushed
  10. Get 30-50 g breadcrumbs
  11. Prepare 50 g parmesan
  12. Prepare 1 mozzarella ball

Finish with a layer of mozzarella slices topped with a. Arrange the aubergine slices in a single layer. In a large baking dish, spread a little of the tomato sauce over the base. Top the sauce with a layer or two of aubergine slices, then season well.

Steps to make Parmigiana Pasta Bake:
  1. Chop the courgettes and aubergine into small cubes and toss them in some salt
  2. Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft
  3. Add the chilli, aubergine and courgettes and cook for about 10 mins
  4. 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.
  5. When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning
  6. Bring the sauce to a simmer for 5 mins to coat the veg
  7. Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta.
  8. 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!
  9. Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy

In a large baking dish, spread a little of the tomato sauce over the base. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. It's best eaten straight away, but it can also be served cold. You can use the same method substituting courgettes or fennel for the aubergines - both are delicious.

So that is going to wrap it up for this exceptional food parmigiana pasta bake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!