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pasta-bake.md

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Vegetarian Pasta Bake

  • Servings: 4
  • Calories per serving: 650

Utencils needed

  • Frying pan
  • Ovenproof dish
  • Saucepan

Ingredients

  • 300g Penne Pasta (dry)
  • 3tbsp olive oil
  • 1 large aubergine
  • 1 red onion
  • 2 peppers
  • 2 courgettes
  • 3 garlic cloves
  • tomato puree
  • 400g tin of cherry tomatoes
  • fresh basil
  • 25g hard cheese
  • 25g mozorella
  • 75g mature cheddar
  • 20g panko breadcrumbs
  • Black pepper, salt

Preparation

  • Crush and dice the garlic cloves, store in a small container
  • Chop the large aubergine, store in a container
  • Chop the red onions, store in a separate container
  • Chop the peppers and corgettes, store in a separate container
  • Pick leaves from basil and store in a container
  • Finely chop the basil stems too, store in a separate container
  • Put the kettle on for pasta water
  • Measure out 300g penne pasta
  • Open the cherry tomatoes tin

Cooking

  • Cook pasta following pack instructions, but take off heat 2 minutes early
  • Drain the pasta but reserve 1 mug full of the pasta water
    • The water is starchy and thick, it will thicken the sauce later.
    • Keep the mug of pasta water to the side
  • Heat 2tbsp olive oil over low-medium heat
  • Add the aubergine, stir well to coat in oil
  • Fry for 13 mins, then return the aubergine to its container
    • Try not to lose too much oil from the pan, if necessary tip oil from the container back into the pan
  • Tip the onions in
  • Start a timer
  • 6 MINS: Stir in peppers and courgettes
  • 22 MINS: Add the garlic
  • 24 MINS: Stir in tomato puree
  • 29 MINS: Add the cooked aubergine, tomatoes, basil stems, half the basil leaves
  • Bring to gentle simmer, reset timer
  • 22 MINS: Add 1tsp salt and 1tsp pepper, stir, take heat off.

Preparation step 2

  • Heat oven to 180C (fan, 200 old-style)
  • Measure out 20g of panko breadcrumbs into a large container
  • Grate (or measure if pre-grated) 25g of hard cheese, 25g of mozorella, and 75g of mature cheddar, all into the same container as the panko breadcrumbs
  • Add 1/8th tsp of of black papper to the same mixture
  • Stir the breadcrumbs and cheese together somewhat, so that they are mixed

Cooking step 2

  • Mix cooked pasta and sauce together, add a "generous splash" of the pasta water
  • Season to taste if desired
  • Tip into oven dish
  • Spread the cheese and breadcrumbs mix over the pasta
  • Bake in the oven for 10 minutes, turn it, bake for another 5
  • Garnish with remaining basil leaves, if you're feeling posh

Sources