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Layered pasta bake

updated

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Ingredients for 4 servings:

  • 400 g pasta, preferably penne or spirelli
  • 1 pot basil, leaves picked
  • 1 large can of tomatoes, peeled
  • 1 eggplant(s)
  • 125 g double cream
  • 150 g cheese (Edam), grated or sliced
  • possibly herbal salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta until al dente and drain. Dice the eggplant and add it to the pasta. Mix in the double cream and season the mixture with herb salt. Fill a greased or non-stick baking dish with about half of the basil leaves and add half of the pasta mixture. Add the tomatoes, chop them up a little, and season with herb salt. Layer the remaining pasta on top, sprinkle with the remaining basil, and spread the cheese evenly over the casserole. Bake at 190°C for 25 minutes. Variation: Replace the eggplant with bell peppers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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