Vegetarian Pasta Bake Anyone?
First I went through the Burger Phase, now it’s the Pasta Bake Phase. Here is yet another fantastic Pasta Bake Recipe. This Eggplant Pasta Bake is great for Vegetarians and those of us who like something just a bit different every now and then. Not too many ingredients to deal with here either. Rather simple and quick from prep to serving.
300g dried penne pasta
1 ¼ cup olive oil
150g fresh ricotta
3 thin, long eggplants, trimmed and halved lengthways
690g bottle pasta sauce
150g mozzarella, grated
2 tablespoons basil leaves, chopped
Preheat oven to 180°C. Grease a 6-cup capacity ovenproof baking dish. Combine ricotta and basil in a bowl. Set aside.
Cook pasta in a large saucepan of salted boiling water according to packet directions or until al dente. Drain well and spoon into baking dish.
Meanwhile, 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.
Pour 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.
Allow the pasta bake to settle for 5 minutes before serving
Use non-stick baking paper to line the baking dish
Can be served in individual baking dishes or ramekins
Suitable to be reheated the next day
Add some extra seasonal vegetables to the recipe
Try using tasty cheese for a different flavour