Baked Penne Pasta with Aubergine and Mozzarella
Italian Recipes

Baked Penne Pasta with Aubergine and Mozzarella

In the Oven
serves 4

This comforting pasta bake combines golden aubergine and penne with a rich tomato sauce, finished with melted mozzarella and fresh parsley.

It is straightforward enough for a weeknight but generous enough to share, with crisp edges and a bubbling cheesy top.

VegetarianPastaDinnerPasta-bake
30 mins prep30 mins cook1 hr total

  1. Heat the oven to 200°C fan/220°C conventional. Bring a large pan of well-salted water to the boil.

  2. Heat the olive oil in a large frying pan over a medium heat. Add the aubergine and cook for 8–10 minutes, turning often, until golden and tender.

  3. Stir in the garlic and mixed herbs and cook for 1 minute. Add the chopped tomatoes, season with salt and black pepper, and simmer for 10 minutes.

  4. Cook the penne for 2 minutes less than the packet instructions. Drain, reserving a mug of pasta water, then stir the pasta through the aubergine sauce, loosening with a splash of water if needed.

  5. Tip into a baking dish and scatter over the mozzarella. Bake for 15 minutes until bubbling, then grill for 2–3 minutes until lightly golden. Rest for 5 minutes, scatter with parsley and serve.

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