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Baked Vegetable Pappardelle

Italian.Chef's picture
Baked Vegetable Pappardelle has a lovely taste. Baked Vegetable Pappardelle gets its taste from vegetable mixed with cheese and flavored with pepper. Baked Vegetable Pappardelle is inspired by many food joints.
  Eggplant 3 Large, thinly sliced
  Salt To Taste
  Olive oil 3 Tablespoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Tomatoes 900 Gram, mashed
  Sugar 1⁄2 Teaspoon
  Black pepper 1 , freshly ground
  Pappardelle 400 Gram
  Ricotta cheese 300 Gram
  Cheese 200 Gram, grated

Sprinkle eggplant (aubergine) slices with salt, place in a colander and drain for 10 minutes.
Rinse under cold running water pat dry.
Place all but 2 tspn of oil in a frying pan and heat over a medium heat.
Cook eggplant (aubegine) slices a few at a time for 3-4 minutes each side or until golden.
Drain on absorbent kitchen paper.
Heat remaining oil in frying pan, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft, Stir in tomatoes, sugar and black pepper to taste, bring to simmering and simmer, stirring occasionally, for 15 minutes or until mixture reduces and thickens.
Cook pasta in boiling water in a large saucepan for 10 minutes or until almost cooked.
Drain well.
Add tomato mixture to pasta and toss to combine.
Spread half the pasta mixture over the base of a lightly greased 2 litre capacity ovenproof dish.
Top with half the eggplant (aubergine) slices, half the mascarpone or ricotta cheese and half the cheese.
Repeat layers finishing with a layer of cheese and bake for 20 minutes or until hot and bubbling.

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Baked Vegetable Pappardelle Recipe