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Tomato and Aubergine Pasta Bake

Fusilli baked with tomato sauce



Aubergine and tomato pasta bake

I’m really not quite sure if I prefer the chunky pasta shapes or the long, c...


  • tomato sauce, made from 1lb fresh tomatoes or one tin – recipe here
  • 1 medium aubergine
  • a little oil
  • 80-90g dried pasta – I used fusilli
  • 50g cooking mozzarella, half of it diced and half sliced
  • 3-4 tbsp grated parmesan

Fusilli, aubergine and tomato

First cook the tomato sauce and put a large pan of water with plenty of salt to boil the pasta. Dice the aubergine and fry it in a little oil, until slightly browned.
Cook the pasta according to the instructions on the packet, less a minute or two – it will cook further in the sauce. Drain and add to the tomato sauce with a few splashings of the cooking water. Add the aubergines and toss it well together.

Cooking pasta and tomato sauce

Pour the pasta into a baking dish, tuck the diced mozzarella into it all over and cover with the slices. Sprinkle with half the grated parmesan. At this stage it can hang around for a while, even overnight in the fridge, all the better for it I’d say so it can easily be prepared in advance.

Preparing pasta bake

Preheat the oven to 190C/375F/gas 5. Bake the pasta for about 40 minutes until crispy, brown and bubbling all over. 10 minutes before the end of baking time sprinkle with the rest of the parmesan – or reserve it to add straight onto the plates.

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