Baked pasta gratin

Baked pasta gratin

Tags: Pasta Vegetarian
4
17

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

Ingredients

200
1
aubergine
120 g
Parmesan cheese, grated
a little bit of
a little bit of
salt and pepper
oregano
200 ml
tomato sauce
30 ml
extra virgin olive oil
basil

Preparation

  • 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.
  • Allergene_Egg

At a glance

Preparation time
45 min
Cooking / Baking time
25 min - 30 min
Temperature
170°C
Difficulty
medium
Servings
2

Nutritional information

per 100g
protein 8g
fat 7g
carbs 29g
kcal 207
kj 873