Parmigiana Pasta Bake
Parmigiana Pasta Bake

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, parmigiana pasta bake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Baked with rigatoni pasta and topped with bread crumbs, this crowd-pleaser is a dish. Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.

Parmigiana Pasta Bake is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Parmigiana Pasta Bake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have parmigiana pasta bake using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Parmigiana Pasta Bake:
  1. Make ready 500 g short curly pasta (we used gemelli)
  2. Take 1 small aubergine
  3. Take 2 courgettes
  4. Prepare 1 tin tomato passata/sauce
  5. Take 1 handful dried oregano
  6. Take Salt and pepper
  7. Get 1 chilli deseeded and finely chopped
  8. Take 1 large onion, finely chopped
  9. Get 2 cloves garlic, crushed
  10. Get 30-50 g breadcrumbs
  11. Make ready 50 g parmesan
  12. Prepare 1 mozzarella ball

I'd still recommend grating some fresh mozzarella and parmesan for best results. And as far as cheese options go, the version in the finished recipe photos actually used Trader Joe's quattro formaggio cheese blend (asiago, fontina, provolone, parmesan). Pasta - Be sure to grab a fun shape for this dish. My kids are big fans of elbows / macaroni, so that's my go-to in this dish.

Steps to make Parmigiana Pasta Bake:
  1. Chop the courgettes and aubergine into small cubes and toss them in some salt
  2. Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft
  3. Add the chilli, aubergine and courgettes and cook for about 10 mins
  4. Meanwhile; Boil a large pan of salted water and tip the pasta in. Cook according to the pack instructions till it’s soft but not too soft. Drain and tip into a large dish and leave aside.
  5. When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning
  6. Bring the sauce to a simmer for 5 mins to coat the veg
  7. Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta.
  8. Tear the mozzarella into smaller blobs and dot around the pasta. Grate over the Parmesan and sprinkle over the breadcrumbs and crack some more black pepper over the top to make a cheesy, crumby topping!
  9. Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy

For something that feels a little more elevated, try it with cavatappi which has a great twisty shape for holding pasta sauce. When the pasta is finished cooking, stir it into the marinara in the dish. Stir in half of the fontina cheese. Place the chicken on top of the pasta. Add the remaining sauce on top of the chicken and then add the remaining fontina.

So that’s going to wrap this up for this exceptional food parmigiana pasta bake recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!