Baked pasta

INGREDIENTS:

  • 400 g maccheroncini pasta
  • 2 medium aubergines
  • 500 g tomato passata
  • 1 mozzarella PDO treccia
  • Extra virgin olive oil
  • Black pepper
  • Salt
  • Grated Parmesan, to taste

Recipe with
TRECCIA MOZZARELLA DI GIOIA DEL COLLE PDO

DIFFICULTY: Medium
PREP TIME: 35 min
COOKING TIME: 25 min
SERVES: 4 - 6 people

METHOD

  • 1. Prepare the aubergines
    Wash the aubergines and cut them into cubes. Deep-fry them in plenty of oil or brown them in a pan with a drizzle of oil until golden. Set aside.
  • 2. Prepare the sauce
    In a saucepan, brown the garlic cloves in 3 tablespoons of extra virgin olive oil. Add the tomato passata, season with salt and cook for about 20 minutes. Remove the garlic and add a few basil leaves if you like.
  • 3. Cook the pasta
    Boil the maccheroncini in plenty of salted water and drain them very al dente (2-3 minutes before the indicated cooking time).
  • 4. Assemble
    Tear the Gioiella Treccia by hand. In a large bowl, mix the pasta with most of the sauce, the aubergines and half of the Gioiella Treccia. Pour everything into a lightly greased baking dish. Top with the remaining sauce, the rest of the Gioiella Treccia spread over the surface and, if you like, a sprinkling of Parmesan.
  • 5. Bake
    Bake at 190°C for about 20-25 minutes, until the top is golden and stringy. Leave to rest for 5 minutes before serving.

Tip
For an even richer, typically Mediterranean version, add a few fresh basil leaves between the layers: the sweetness of the tomato, the flavour of the aubergines and the stringiness of the Gioiella Treccia will create a perfect balance of flavours. Enjoy! 🍝🧀🍆

Recipe by Filippo Barracano

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