Parmigiana Pasta Bake
Parmigiana Pasta Bake

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, parmigiana pasta bake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Parmigiana Pasta Bake is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Parmigiana Pasta Bake is something that I have loved my entire life. They’re fine and they look wonderful.

Fold in the blanched pasta, reserved pasta water and the broccoli florets. Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions. Eggplant Parmigiana Pasta Bake We turned the popular Italian recipe into an easy-to-serve meal.

To get started with this recipe, we have to prepare a few components. You can have parmigiana pasta bake using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Parmigiana Pasta Bake:
  1. Take 500 g short curly pasta (we used gemelli)
  2. Make ready 1 small aubergine
  3. Get 2 courgettes
  4. Make ready 1 tin tomato passata/sauce
  5. Take 1 handful dried oregano
  6. Make ready Salt and pepper
  7. Make ready 1 chilli deseeded and finely chopped
  8. Get 1 large onion, finely chopped
  9. Make ready 2 cloves garlic, crushed
  10. Take 30-50 g breadcrumbs
  11. Make ready 50 g parmesan
  12. Prepare 1 mozzarella ball

Put the pasta mixed with the tomato sauce, eggplant pieces and mozzarella pieces in a greased oven dish. Cover the top with more mozzarella slices (if you want) and grated Parmesan. Layer the pasta with the grated cheese and fresh basil in an oven-proof dish. Top with extra grated mozzarella cheese then place in the oven.

Steps to make Parmigiana Pasta Bake:
  1. Chop the courgettes and aubergine into small cubes and toss them in some salt
  2. Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft
  3. Add the chilli, aubergine and courgettes and cook for about 10 mins
  4. Meanwhile; Boil a large pan of salted water and tip the pasta in. Cook according to the pack instructions till it’s soft but not too soft. Drain and tip into a large dish and leave aside.
  5. When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning
  6. Bring the sauce to a simmer for 5 mins to coat the veg
  7. Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta.
  8. Tear the mozzarella into smaller blobs and dot around the pasta. Grate over the Parmesan and sprinkle over the breadcrumbs and crack some more black pepper over the top to make a cheesy, crumby topping!
  9. Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy

Layer the pasta with the grated cheese and fresh basil in an oven-proof dish. Top with extra grated mozzarella cheese then place in the oven. Remove from the oven then serve with extra fresh basil leaves. Cover pasta bake with foil and transfer to the oven. While pasta bakes, make topping by combining panko, olive oil, Italian seasoning, garlic, and parmesan cheese.

So that’s going to wrap it up with this special food parmigiana pasta bake recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!