adapted from Lisa Faulkner with some stuff added/removed.
This pasta bake with aubergine, cherry tomatoes and mozzarella is the perfect midweek vegetarian meal. A firm family favourite that’s full of flavour.
Serves 4 Total Time 1 hr
Ingredients
1 large aubergine, cut into bite-sized pieces
400g cherry vine tomatoes, quartered
1 red onion, chopped
1-2 garlic cloves, smashed
a few sprigs of thyme or rosemary
5 tbsp olive oil
350g linguine
300ml passata
150g mini mozzarella balls (or 1 large mozzarella ball, torn into pieces)
100g black pitted olives
25g vegetarian Italian hard cheese, finely grated
large handful of panko breadcrumbs
Instructions
Preheat the oven to 200°C/180°C fan/gas mark 6. Put the aubergine pieces in a roasting tin with the cherry tomatoes, onion, garlic and herbs, season well and drizzle with the oil. Toss together and roast for 45 mins until really soft and tender.
Meanwhile, cook the linguine in boiling salted water for 8 mins until starting to soften but still firm.
Drain the pasta (reserving the cooking water) and return to the pan. Add the passata and a splash of cooking water, then toss to mix.
When the veg is cooked, add to the pasta pan (leaving the oven switched on) and toss together. Tip into a 23cm x 30cm ovenproof dish and dot all over with the mozzarella and olives, nestling them into the pasta.
Scatter with the grated cheese and breadcrumbs and return to the oven for 10 mins, until the top is golden brown and the cheese is melty and oozy. Cook for a little longer if you want some of the pasta to turn crispy on top.
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adapted from Lisa Faulkner with some stuff added/removed.
This pasta bake with aubergine, cherry tomatoes and mozzarella is the perfect midweek vegetarian meal. A firm family favourite that’s full of flavour.
Serves 4 Total Time 1 hr
Ingredients
1 large aubergine, cut into bite-sized pieces
400g cherry vine tomatoes, quartered
1 red onion, chopped
1-2 garlic cloves, smashed
a few sprigs of thyme or rosemary
5 tbsp olive oil
350g linguine
300ml passata
150g mini mozzarella balls (or 1 large mozzarella ball, torn into pieces)
100g black pitted olives
25g vegetarian Italian hard cheese, finely grated
large handful of panko breadcrumbs
Instructions
Preheat the oven to 200°C/180°C fan/gas mark 6. Put the aubergine pieces in a roasting tin with the cherry tomatoes, onion, garlic and herbs, season well and drizzle with the oil. Toss together and roast for 45 mins until really soft and tender.
Meanwhile, cook the linguine in boiling salted water for 8 mins until starting to soften but still firm.
Drain the pasta (reserving the cooking water) and return to the pan. Add the passata and a splash of cooking water, then toss to mix.
When the veg is cooked, add to the pasta pan (leaving the oven switched on) and toss together. Tip into a 23cm x 30cm ovenproof dish and dot all over with the mozzarella and olives, nestling them into the pasta.
Scatter with the grated cheese and breadcrumbs and return to the oven for 10 mins, until the top is golden brown and the cheese is melty and oozy. Cook for a little longer if you want some of the pasta to turn crispy on top.