Recipe
Baked Penne Pasta with Aubergine & Mozzarella
Penne and tender aubergine in a herby tomato sauce, finished with bubbling mozzarella under the grill.
Ingredients
Method
30 mins prep30 mins cook60 mins total
Heat the oven to 200°C fan/220°C conventional. Bring a large pan of well-salted water to the boil.
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.
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.
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.
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.
Notes
Let the pasta finish cooking in the sauce so it stays moist under the grill.
About this recipe
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.
