Light baked pasta

Ingredients

• 160 grigatoni or mezze penne
• 300 gaubergines
• 60 gcaciottina cheese
• 200 gpassata
• 2 teaspoonsgrated Parmesan
• to tastebreadcrumbs
• 1 clovegarlic
• a few leavesbasil
• 6 teaspoonsextra-virgin olive oil
• to tastesalt
• to tastechilli

Instructions

1. 1

   Fry the aromatics

   Pour the oil into a non-stick pan and brown the garlic clove with the chilli.

2. 2

   Cook the sauce

   Add the passata, season with salt and cook until the sauce is ready.

3. 3

   Add the basil

   Stir in the basil just before turning off the heat.

4. 4

   Slice the aubergines

   Peel the aubergines and cut them into slices about 1 cm thick.

5. 5

   Soak and grill

   Soak the slices in salted water for at least 30 minutes. Dry them, then grill them on a very hot griddle.

6. 6

   Cook the pasta

   Boil the pasta in plenty of salted water and drain it al dente.

7. 7

   Layer the pasta

   Toss the pasta with the sauce, then spread a layer in a non-stick baking dish.

8. 8

   Add aubergine

   Cover with a layer of the grilled aubergine and pieces of caciottina.

9. 9

   Finish the top

   Add the remaining pasta, then scatter over the Parmesan and a light dusting of breadcrumbs.

10. 10

    Bake until golden

    Bake at 180°C for about 20 minutes.

What is baked pasta?

Baked pasta is a familiar Italian home-cooking dish in which cooked pasta is layered with sauce and other ingredients, then finished in the oven. This version pairs tomato and basil with grilled aubergine and a modest amount of cheese.

The method keeps the layers distinct and gives the top time to turn crisp while the caciottina softens inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 22g protein, 82g carbs, 20g fat.

The pasta supplies most of the carbohydrates, while the olive oil and caciottina contribute much of the fat; the cheese and pasta also provide protein. Pair a serving with a generous green salad or other vegetables for a more balanced plate.

Build a balanced tomato sauce

Aromatics: browning the garlic and chilli in olive oil starts the sauce with flavour before the passata goes in. Add the basil at the end to retain its fresh aroma.

Seasoning: taste the sauce as it cooks and adjust the salt to suit your ingredients. It should be flavourful enough to season the pasta as well as the aubergine layers.

Prepare the aubergine

Soaking: leave the peeled slices in salted water for at least 30 minutes, as directed, then dry them well. Removing surface moisture helps them grill rather than steam.

Grilling: use a very hot griddle and cook the slices until they have softened and taken on grill marks. They will warm through again in the oven.

Keep the pasta al dente

Pasta: drain it while it still has a little bite, since it will continue cooking during the 20-minute bake. Rigatoni and mezze penne both hold sauce well in the layers.

Sauce: toss the drained pasta with the tomato sauce before layering. This helps coat the pieces evenly and keeps the pasta from drying out in the oven.

Layer for a crisp finish

Middle: spread the pasta in the dish, then add the grilled aubergine and pieces of caciottina. Finish with the remaining pasta so the cheese sits between the layers.

Topping: use a light scattering of breadcrumbs and Parmesan over the surface. Bake at 180°C for about 20 minutes, until the top is browned and the cheese has softened.

What to serve alongside

A simple green salad or lightly dressed leafy vegetables make a fresh contrast to the warm, soft pasta and aubergine. Serve the bake straight from the dish while the topping is still crisp.

If you are cooking ahead, prepare the tomato sauce and grill the aubergine in advance, then boil and layer the pasta closer to baking time.

Recipe notes & tips

• Dry the aubergine slices thoroughly after soaking so they brown on the griddle.
• Make sure the griddle is very hot before adding the aubergine.
• Drain the pasta al dente because it will cook further in the oven.
• Cut the caciottina into small pieces so it is easy to distribute through the layers.
• Keep the breadcrumb topping light for a crisp surface without covering the pasta completely.
• Let the bake stand briefly after removing it from the oven so the layers are easier to serve.

Variations

• Use another pasta shape: choose a short pasta that holds the sauce and is easy to layer.
• Add herbs: include a little oregano in the tomato sauce for a different herbal note.
• Make it spicier: increase the chilli to suit your taste.
• Try another melting cheese: replace the caciottina with a similar mild cheese that softens well.
• Add vegetables: layer in grilled courgette alongside the aubergine.

Common mistakes to avoid

• Wet aubergine: dry the slices well after soaking so they grill instead of steaming.
• Cool griddle: heat it thoroughly before grilling to encourage browning.
• Soft pasta: drain it al dente because it continues cooking in the oven.
• Uneven layers: spread the pasta, aubergine and cheese across the dish for consistent portions.
• Heavy topping: use only a light scattering of breadcrumbs so the top browns without becoming dense.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout; the topping may soften in storage, so uncover it while reheating to help it crisp again.

Frequently asked questions