How to Make Yummy Parmigiana Pasta Bake

Parmigiana Pasta Bake. Italian Tomatoes Prepared With Regional Ingredients Strike A Delicious Balance. Simple Ingredients Artfully Crafted Into Something Special. Dinner Ideas You'll Love To Serve From Classico's Pasta Recipes.

Cook the pasta according to the package directions. Eggplant Parmigiana Pasta Bake We turned the popular Italian recipe into an easy-to-serve meal. Baked with rigatoni pasta and topped with bread crumbs, this crowd-pleaser is a dish you'll want to. You can cook Parmigiana Pasta Bake using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Parmigiana Pasta Bake

1. You need 500 g of short curly pasta (we used gemelli).
2. It's 1 of small aubergine.
3. It's 2 of courgettes.
4. It's 1 tin of tomato passata/sauce.
5. You need 1 handful of dried oregano.
6. Prepare of Salt and pepper.
7. It's 1 of chilli deseeded and finely chopped.
8. You need 1 of large onion, finely chopped.
9. Prepare 2 cloves of garlic, crushed.
10. Prepare 30-50 g of breadcrumbs.
11. Prepare 50 g of parmesan.
12. Prepare 1 of mozzarella ball.

Prep the water for the pasta and bring it to a boil. Cook the pasta according to the directions, shaving off a minute or two of cook time since it's going into the oven. Pour remaining marinara in the gaps and top with remaining cheese and the optional red pepper and parsley flakes. Cover pasta bake with foil and transfer to the oven.

Parmigiana Pasta Bake step by step

1. Chop the courgettes and aubergine into small cubes and toss them in some salt.
2. Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft.
3. Add the chilli, aubergine and courgettes and cook for about 10 mins.
4. Meanwhile; Boil a large pan of salted water and tip the pasta in. Cook according to the pack instructions till it’s soft but not too soft. Drain and tip into a large dish and leave aside..
5. When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning.
6. Bring the sauce to a simmer for 5 mins to coat the veg.
7. Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta..
8. Tear the mozzarella into smaller blobs and dot around the pasta. Grate over the Parmesan and sprinkle over the breadcrumbs and crack some more black pepper over the top to make a cheesy, crumby topping!.
9. Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy.

While pasta bakes, make topping by combining panko, olive oil, Italian seasoning, garlic, and parmesan cheese. After the initial bake time, remove pasta from oven and remove foil from the top. Put the pasta mixed with the tomato sauce, eggplant pieces and mozzarella pieces in a greased oven dish. Cover the top with more mozzarella slices (if you want) and grated Parmesan. Layer the pasta with the grated cheese and fresh basil in an oven-proof dish.