Melanzane Pasta Bake
Magic without meat! A generous and filling dish ideal for a crowd. Serve with a salad, garlic bread and a glass of red wine.
YOU WILL NEED
- 4 large aubergines, sliced into 1½ cm rounds
- Ina Paarman's Garlic & Herb Seasoning
- olive oil
- 500 g corkscrew pasta
- 2 T (30 ml) olive oil
- 2 t (10 ml) Ina Paarman's Pasta Spice
- 1 x 600 g Ina Paarman's Tomato & Basil Pasta Sauce (bulk pack)
- 1 x 400 ml Ina Paarman's Ready to Serve Cheese Sauce (bulk pack)
- ½ cup (125 ml) grated cheddar cheese
- basil leaves
Adjust oven rack to middle position and preheat oven to 180°C.
Arrange the aubergine slices on baking paper. Season the slices, very lightly, on one side only, with Garlic & Herb Seasoning and then drizzle on the same side generously with olive oil. Bake for 25 minutes until nicely browned (no need to turn).
Bring the water to the boil, add pasta and boil fast for 8 – 10 minutes. Drain in a colander. Return the pasta to the pot. Toss with oil and Pasta Spice.
Use 1 large ovenproof dish or 2 smaller dishes, if you prefer to serve one and freeze one.
To assemble the dish, spread ⅓ of the Tomato & Basil Pasta Sauce over the base of the dish.
Spoon over half the pasta, follow with half the Cheese Sauce and half the aubergine slices (keep the best ones for the top layer).
Repeat the layers ending with aubergine covered with the last ⅓ of the Tomato & Basil Pasta Sauce. Sprinkle lightly with grated cheese. Can be prepared up to this stage and refrigerated or frozen.
Bake for 40 – 45 minutes.
Garnish with torn basil leaves.
Serve with a salad and garlic bread.