A comforting, wholesome and nourishing dish packed with flavour, textures and colour. Aubergine and courgette are roasted until golden, mixed with pan fried mushrooms and softened onions, wrapped in a rich tomato sauce and topped with a golden, cheese and crunchy panko topping. Simple and satisfying, this can be made ahead, into individual, smaller or larger portions and also freezes incredibly well making it one of my favourite go-to Autumn staples.
Time to prepare : 40 minutes
Time to bake : 20 - 25 minutes
Serves : 6
Ingredients
300g dried pasta*
4 tbsp olive oil
1 aubergine, cubed
1 courgette, cubed
220g mushrooms, diced*
Few sprigs of fresh (or 1tsp dried) thyme, leaves stripped
4 garlic cloves, minced
1 onion, diced
4 tbsp tomato purée
1x 400g tin chopped tomatoes
60g mozzarella cheese, grated
60g cheddar cheese, grated
50g panko breadcrumbs
Fresh basil, to garnish
Method
Pre-heat a fan oven to 220ºC.
Toss the cubed aubergine and courgette in a bowl with 2 tbsp of olive oil and spread evenly on a baking tray, sprinkle with salt and roast for 20 - 25 minutes until tender when pricked with a fork and slightly charred. Once roasted, reduce the oven temperature down to 180ºC.
Meanwhile, boil a large saucepan of salted water for the pasta. Cook for 2 minutes less than package instructions and drain, saving 1 cup (about 250mls) of pasta water*. Set to one side.
In a deep saucepan, heat the remaining 2 tbsp of olive oil over a medium - high heat and add in the onion. Cook for 3 - 4 minutes until soft and translucent, then add in the mushrooms and cook for 5 - 6 minutes until tender. Add in the thyme and garlic, cooking for a further 2 minutes. Add the tomato purée and tin of chopped tomatoes, turn the heat down low and let it simmer until the courgette and aubergine are roasted, then add these in too (don't forget to reduce the oven temperature to 180ºC). Season to taste.
Add the drained pasta and reserved pasta water in with the simmering vegetables and tomatoes, mixing everything together well, then transfer to a large ovenproof baking dish. Cover with the grated mozzarella, cheddar and panko breadcrumbs.
Bake in the oven for 20 - 25 minutes until the cheese is golden and bubbling.
Serve with the fresh basil and a simple side salad such as rocket, balsamic and parmesan.
Nutritional Information
(per serve)
402 calories
12g fat, 56g carbs, 18g protein
Good to know/alternatives:
I used rigatoni but penne or any other pasta shape works.
I used Portobello mushrooms but any will work.
The starchy pasta water helps to create a velvety smooth sauce, if you forget to reserve some before draining the pasta then just add 250mls of regular water.
This can be made ahead until the end of step 5 and kept in the fridge for up to 3 days before baking.
Store the cooked pasta bake in the fridge for up to 5 days or in the freezer for up to 3 months. Defrost in the fridge overnight and warm through in the oven or microwave.
This dish works well with most vegetables, try peppers or butternut squash.
To make this gluten free, use gluten free pasta and breadcrumbs (or omit them).
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