Baked pasta gratin

Baked pasta gratin


Easy to make and delicious in taste: Ideal to prepare as a starter for your special guests.


200 Penne
1 aubergine
120 g Parmesan cheese, grated
a little bit of Paniermehl - Breadcrumbs
a little bit of Farina
salt and pepper
200 ml tomato sauce
30 ml extra virgin olive oil


  • Wash the aubergine and cut into discs. Turn a few of the discs over in flour and fry in oil.
  • Drain on a piece of kitchen roll and leave to dry. Cook the rest of the aubergine with the tomato sauce until soft.
  • Cook the penne in salted water for 3 minutes, strain and mix with half of the tomato sauce.
  • Grease the casseroles and dust with breadcrumbs.
  • Fill them in layers: an aubergine disc on the bottom, followed by tomato sauce and plenty of parmesan, then the pasta and so on until the casseroles are full.
  • Finish with an aubergine disc, tomato sauce and Parmesan.
  • Bake for roughly 15 minutes at 170 °C, turn the stacks out of the casseroles.
  • Turn the stacks over (the gratin layer should be on the top) and serve sprinkled with a few fresh basil leaves and a bit of oregano.
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