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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, milk, gluten, celery)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
Meanwhile, boil a kettle
Peel and finely chop (or grate) the garlic
Dissolve the vegetable stock cube[s] in 100ml [200ml] boiled water
3
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
4
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
5
Meanwhile, cut the cherry tomatoes in half
Grate the cheddar cheese
Drain the mozzarella and cut it into slices
6
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
7
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
8
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