Photo by Mohammad Fahim on Pexels
Baked Penne with Roasted Aubergine, Tomato & Ricotta
Oven-roasted aubergine and penne are folded into a garlic and tomato sauce, then served with ricotta and parmesan.
- 160 g penne pasta
- 300 g aubergine
- 400 g tinned chopped tomatoes
- 150 g ricotta cheese
- 2 whole garlic clove
- 15 g fresh basil
- 50 ml extra virgin olive oil
- 40 g parmesan cheese
- 4 g sea salt
- 2 g black pepper
- 2 g red chilli flakes
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut aubergine into 1cm cubes, toss with 30ml olive oil, salt, and pepper.
- Step 2
Spread aubergine on a baking tray and roast for 20 minutes, stirring halfway through, until golden and tender.
- Step 3
While aubergine roasts, bring a large pot of salted water to boil and cook penne for 2 minutes less than packet instructions (it will finish cooking in the oven). Drain and set aside.
- Step 4
Finely chop garlic. Heat remaining 20ml olive oil in a saucepan over medium heat, add garlic and chilli flakes, cook for 30 seconds.
- Step 5
Add tinned tomatoes, simmer for 8-10 minutes, season with salt and pepper. Tear in half the fresh basil.
- Step 6
Remove roasted aubergine from oven, fold into tomato sauce along with cooked penne.
- Step 7
In a small bowl, mix ricotta with remaining fresh basil, salt, and pepper.
- Step 8
Transfer pasta mixture to a baking dish, dollop ricotta mixture across the top, scatter grated parmesan over.
- Step 9
Bake at 180°C for 12-15 minutes until golden and bubbling at the edges.
- Step 10
Rest for 2 minutes before serving.
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