Finish this eggplant-packed pasta bake under the grill to melt the mozzarella cheese topping.
Ingredients
- 300g penne rigate
- 1.4 cup olive oil
- 150g fresh ricotta
- 3 long eggplants, trimmed and halved lengthways
- 690g bottle pasta sauce
- 150g mozzarella, grated
- 2 tablespoons basil leaves, chopped
Method
- Step 1Preheat oven to 180°C. Grease a 6-cup capacity ovenproof baking dish. Combine ricotta and basil in a bowl. Set aside.
- Step 2Cook pasta in a large saucepan of salted boiling water according to packet directions or until al dente. Drain well and spoon into baking dish.
- Step 3Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant for 3-4 minutes, turning occasionally, until golden brown. Drain on paper towel and set aside.
- Step 4Pour pasta sauce over pasta and arrange eggplant on top. Place spoonfuls of ricotta mixture on the eggplant and sprinkle with grated mozzarella. Bake for 20 minutes or until heated through and cheese is golden brown.
- Vegetarian
Notes
Allow pasta bake to settle for 5 minutes before serving.
- Author: Abi Ulgiati
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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