Pasta bake is something I can’t resist. I have been making them for over ten years and whether it’s for a simple meal or for a dinner between friends it always has its success. I made this pasta bake thinking about my mother who, up to a couple of months ago, never dared to give it a try. Since I’m writing this blog, as I already wrote it, she has been facing some of her fears in the kitchen such as risotto, croquettes and now the pasta bake. I told her just to give it a try and that it was easy; the following day she phoned me and told me how much her and her boyfriend enjoyed it (when he takes a second refill it means he likes it). For this recipe I didn’t even look up a recipe, I just went with what I had at home and thought it would be nice to have the dish already portioned. Actually I also gladly noticed that it makes the washing up quicker… which is always on the plus side. I wish you all a great weekend, I’ll be off to beautiful Crans Montana with my boyfriend for the weekend. For two days I’ll be setting the healthy life style on the side since we’ll surely party and will be eating rosti, Argentinian meat, dried meat and if it’s chilly why not a cheese fondue!
Stuffed Aubergine Pasta Bake
Recipe for 2 as a main meal or for 4 as a first course
Prep time: 10 min
Cook time: 45 min
160 g short pasta such as elbow macaroni, orecchiette, pennette…
4-5 thyme sprigs
2 garlic cloves
120 g cherry tomatoes quartered (roughly 8 pieces)
60 g grated cheese
¼ – ½ tsp. dried chillies
Salt and pepper
Heat oven at 200°C.
Cook the pasta according to package instructions and once done, add a little olive oil and leave it to cool.
Meanwhile cut the aubergines in half lengthways and incise them deeply (without piercing the skin) making diagonal lines about 2-3 cm between cuts. Brush the cut side with olive oil.
Quarter the garlic cloves and push two pieces in the cut flesh for each aubergine half, do the same with the thyme sprigs. Season the aubergines with salt and cook in the oven for 30 min or until the flesh has softened. Once the aubergines are out of the oven, remove the thyme sprigs and set the garlic aside. With the help of a spoon scoop out the flesh, just be careful not to break the skin, as you will soon need it.
Chop the aubergine flesh and the garlic and let them to cool for 5 min before adding them to the pasta along with the egg, the cherry tomatoes, ¾ of the grated cheese, dried chillies, salt and pepper to taste. Mix all together and evenly spoon the preparation in the aubergine skins. Sprinkle the remaining grated cheese on top. Replace them in the oven and cook for 15-18 min.