Aubergine Parm Pasta

All your favourite flavours from Aubergine Parmigiana in an easy pasta bake that can be popped in the oven with ease.

Key Details

  • Serves: 4-6 people
  • Prep time: 5 minutes
  • Cook time: 1 hour 15 minutes
  • Difficulty: Easy

Ingredients

  • 2 large aubergines, sliced into batons
  • 1 tin plum tomatoes, squeezed
  • 2 tablespoons of capers
  • 700ml vegetable stock
  • 300g dried rigatoni pasta
  • Fresh basil leaves
  • Parmesan cheese, grated

  • 2 large aubergines, sliced into batons
  • 1 tin plum tomatoes, squeezed
  • 2 tablespoons of capers
  • 700ml vegetable stock
  • 300g dried rigatoni pasta
  • Fresh basil leaves
  • Parmesan cheese, grated

Preheat the oven to 200°C/400°F/gas 6.

Place the sliced aubergines on a baking tray, drizzle with olive oil, season with salt and pepper, and roast in the oven for about 20-25 minutes until tender and slightly browned.

Once golden, add the tinned tomatoes, capers, vegetable stock, and dried rigatoni, season and stir until well combined.

Cover the baking dish with foil and bake in the preheated oven for about 40-45 minutes or until the pasta is cooked through.

Remove the foil from the baking dish.

Sprinkle fresh basil leaves over the top of the pasta bake.

Generously sprinkle grated Parmesan cheese on top.

Return the dish to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

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