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Prep Time
40 min
Cuisine
Italian
We’ve taken inspiration from the flavours of a ‘parmigiana’ – a classic Italian baked aubergine dish – for this easy, cheesy, incredibly tasty pasta bake. You'll combine golden-fried aubergine, rich tomato sauce, pasta and two cheeses to create a truly delicious meal the whole family is sure to love.
Prep Time
40 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 455 kJ 108 kcal |
2619 kJ 623 kcal |
Fat of which saturates |
3.8 g 2.4 g |
21.7 g 14 g |
Carbohydrate of which sugars |
12.7 g 2.5 g |
73.3 g 14.5 g |
Fibre | 1.8 g | 10.1 g |
Protein | 5.4 g | 31.4 g |
Salt | 0.65 g | 3.73 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Cut the aubergine[s] into small bite-sized pieces
Heat a large, wide-based pan (preferably an oven-proof casserole dish) with a generous drizzle of olive oil over a medium-high heat
Once hot, add the chopped aubergine with a pinch of salt and cook for 5-6 min or until softened
Meanwhile, boil a kettle
Peel and finely chop (or grate) the garlic
Dissolve the vegetable stock cube[s] in 100ml [200ml] boiled water
Add the tortiglioni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for 8-10 min or until cooked with a slight bite
Once done, drain the tortiglioni and reserve a cup of the starchy cooking water
Once the aubergine has softened, add the chopped garlic, balsamic vinegar, tomato paste, dried oregano and a pinch of sugar and cook for 1 min
Add the chopped tomatoes and vegetable stock and cook for 5-6 min further or until starting to thicken
Meanwhile, cut the cherry tomatoes in half
Grate the cheddar cheese
Drain the mozzarella and cut it into slices
Once the tomato sauce has thickened, stir in the drained tortiglioni and chopped cherry tomatoes
Tip: if it looks a little dry, add a splash of the starchy cooking water
Top the pasta with the basil leaves, grated cheddar and the sliced mozzarella
Add a drizzle of olive oil and a pinch of pepper
Put the pan in the oven for 15-20 min or until the cheese is melted and golden
Tip: if you don't have an oven-proof pan, transfer to an oven-proof dish instead
Serve the aubergine, mozzarella & tomato pasta bake
Enjoy!