Baked penne pasta with eggplant

Originally from Italian cuisine, the penne pasta It is characterized by its cylindrical shape and its obliquely cut ends. It is the type of pasta that we know here as feathers and that so well absorbs the flavors of any type of sauce with which it is accompanied.

The pasta is very versatile and allows almost any combination. In this case we have opted for aubergine, tomato and ricotta cheese to achieve a simple, fast and delicious dish after a blow from the oven. You can cook this type of pasta too to the Boscaiola or Vermells, with a delicious aroma of red wine.

Ingredients

For two people

• 170 g. penne pasta
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 eggplant, diced
• 200 g. tomatoes, peeled and diced
• 100 g. ricotta cheese
• 2 cups grated Parmesan cheese
• Butter for the mold
• Salt and pepper to taste

Crafting

We preheat the oven to 230ºC.

We cook the pasta Following the manufacturer's instructions, for approximately 6-8 minutes, and then drain.

While the pasta is cooking, we spread the mold with butter.

Heat olive oil in a large skillet over medium-low heat and add the garlic. Cook for a minute, so that it does not burn.

We add the diced eggplant and season. Cook over medium-high heat until the aubergine is tender, about 7 minutes, and then add the tomatoes to cook the mixture for two more minutes.

We add already out of the fire the Ricotta cheese and 1 cup of grated cheese and mix.

Pour the pasta into the baking dish and then add the eggplant mixture. We mix until all the ingredients are well integrated and then, we drizzle with olive oil and sprinkle with the other cup of grated Parmesan cheese.

Gratin 15 to 20 minutes or until cheese is melted and lightly toasted.

Notes

To make it easier peel the tomatoes it is preferable to blanch them for a minute in boiling water.

More information - Vegetable macaroni a la boscaiola, Italian recipe, Macaroni "vermells" with red wine aroma

More information about the recipe