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Baked Penne with Roasted Aubergine & Tomato Sauce
Roasted aubergine and tomato sauce tossed with penne, finished with ricotta, mozzarella, basil, and baked until set.
- 180 g penne pasta
- 300 g aubergine
- 400 g tinned tomatoes
- 1 whole onion
- 3 whole garlic cloves
- 150 g ricotta cheese
- 100 g mozzarella cheese
- 15 g fresh basil
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Cut aubergine into 1 cm cubes. Toss with 2 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 12–15 minutes until golden.
- Step 3
Cook penne according to packet instructions; drain and set aside.
- Step 4
Finely chop onion and garlic. Heat remaining 2 tbsp olive oil in a pan over medium heat.
- Step 5
Sauté onion for 3–4 minutes until softened. Add garlic and cook for 1 minute.
- Step 6
Pour in tinned tomatoes, breaking them up with a spoon. Simmer for 8–10 minutes.
- Step 7
Stir in balsamic vinegar and season with salt and pepper.
- Step 8
Fold roasted aubergine into the tomato sauce.
- Step 9
In a bowl, mix ricotta with half the fresh basil, salt, and pepper.
- Step 10
Combine cooked penne with tomato-aubergine sauce. Transfer half to a baking dish.
- Step 11
Dollop ricotta mixture over pasta, then top with remaining pasta.
- Step 12
Tear mozzarella and scatter over the top.
- Step 13
Bake for 12–15 minutes until cheese is melted and golden.
- Step 14
Garnish with remaining fresh basil and serve.
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