Linguine Bake with Aubergine, Cherry Tomatoes and Mozzarella
By Lisa Faulkner
Published on 24 March 2023
This vegetarian pasta bake by Lisa Faulkner is a great family meal, packed with veggies. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
1 hrTotal time
4Servings
5 minsPrep time
55 minsCooking time
Ingredients
- 2 garlic cloves, smashed
- 1 large aubergine, cut into bite-sized pieces
- 400 g of cherry vine tomatoes, quartered
- 1 red onion, chopped
- 4 sprigs of thyme or rosemary
- 5 tbsp of olive oil
- 350 g of linguine
- 300 g of passata
- 150 g of mini mozzarella balls, or 1 large ball, torn into pieces
- 100 g of black pitted olives
- 25 g of vegetarian italian hard cheese, finely grated
- 35 g of panko breadcrumbs
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Put the aubergine pieces in a roasting tin with the cherry tomatoes, onion, garlic and herbs, season well and drizzle with the oil. Toss together and roast for 45 mins until really soft and tender.Step 2
Meanwhile, cook the linguine in boiling salted water for 8 mins until starting to soften but still firm.Step 3
Drain the pasta (reserving the cooking water) and return to the pan. Add the passata and a splash of cooking water, then toss to mix.Step 4
When the veg is cooked, add to the pasta pan (leaving the oven switched on) and toss together. Tip into a 23cm x 30cm ovenproof dish and dot all over with the mozzarella and olives, nestling them into the pasta.Step 5
Scatter with the grated cheese and breadcrumbs and return to the oven for 10 mins, until the top is golden brown and the cheese is melty and oozy. Cook for a little longer if you want some of the pasta to turn crispy on top.