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Aubergine, Mozzarella & Tomato Pasta Bake

Aubergine, Mozzarella & Tomato Pasta Bake

Rating
4.5rating out of 5

(3726 reviews from our customers)

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

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
can of chopped tomatoes 1
1 can of chopped tomatoes
Aubergine
1 aubergine
garlic-clove
1 garlic clove
basil 3.18
10g basil
tomato paste 3.18
1 tbsp tomato paste †
Mozzarella-ball
125g mozzarella †
Cheddar-cheese
40g mature cheddar †
Cherry-tomatoes
125g cherry tomatoes
dried-oregano
1 tbsp dried oregano
Tortiglioni
150g tortiglioni pasta †
vegetable stock cube (new5/18)
1 vegetable stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 aubergine
  • 1 garlic clove
  • 10g basil
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 125g mozzarella ball<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 125g cherry tomatoes
  • 1 tbsp dried oregano
  • 150g tortiglioni pasta<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
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
*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.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 aubergine
aubergine
1 garlic clove
garlic
10g basil
basil (100%)
1 tbsp tomato paste
tomatoes (sulphites)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
125g cherry tomatoes
cherry tomatoes
1 tbsp dried oregano
dried oregano
150g tortiglioni pasta
high protein durum wheat semolina (gluten), water
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
Allergens
  • 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 Aubergine, Mozzarella & Tomato Pasta Bake

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 Aubergine, Mozzarella & Tomato Pasta Bake

Meanwhile, boil a kettle

Peel and finely chop (or grate) the garlic

Dissolve the vegetable stock cube[s] in 100ml [200ml] boiled water

3 Aubergine, Mozzarella & Tomato Pasta Bake

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 Aubergine, Mozzarella & Tomato Pasta Bake

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 Aubergine, Mozzarella & Tomato Pasta Bake

Meanwhile, cut the cherry tomatoes in half

Grate the cheddar cheese

Drain the mozzarella and cut it into slices

6 Aubergine, Mozzarella & Tomato Pasta Bake

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 Aubergine, Mozzarella & Tomato Pasta Bake

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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