Aubergine And Spinach Pasta Bake Veg Food

EGGPLANT LASAGNA RECIPE

Steps:

• Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
• Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
• Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
• While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
• Remove the eggplant from the oven. Lower the heat to 375 degrees F.
• Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
• Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
• Let the lasagna rest for 10 minutes before cutting and serving.

BAKED PASTA WITH EGGPLANT

Steps:

• Preheat oven to 425℉.
• In a 9"x13" casserole pan, combine chopped eggplant, onions and garlic. Drizzle the oil over the top of the veggies and sprinkle with salt. Toss to coat.
• Place veggies in the preheated oven and roast for 30 minutes.
• While the veggies roast, cook pasta according to directions. Once done cooking, drain water and set pasta aside.
• When veggies are done roasting, add the cooked pasta, chopped spinach, and sauce to the casserole pan. Toss to coat and smooth out into an even layer. Sprinkle with cheese and put back into the oven for 5-10 minutes or until cheese is melted and bubbly.
• Enjoy warm.

VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
• Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10-15 minutes.
• Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4-6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
• Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.

AUBERGINE AND SPINACH PASTA BAKE (VEG)

Steps:

• Preheat the oven to 190C, 375F, Gas Mark 5.
• Cook the pasta in plenty of boiling water with 1 vegetable stock cube until it is just tender. Drain well and then stir in the shredded spinach leaves.
• Meanwhile, in a non-stick frying pan, dry-fry the red onion for 2–3 minutes until softened. Add the aubergine, garlic and red pepper and cook for a further 6–8 minutes until the aubergine starts to colour.
• Add the tomatoes, chilli and remaining stock cube and bring the sauce to a gentle simmer. Season to taste with salt and black pepper.
• Pour the pasta into a large ovenproof serving dish. Cover with the sauce and then sprinkle with the shredded basil leaves and grated Cheddar cheese.
• Bake in the oven for about 15–20 minutes until cooked and golden brown on top.

AUBERGINE ROLLS WITH SPINACH & RICOTTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
• Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
• Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

AUBERGINES FILLED WITH SPINACH & MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
• Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
• Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
• Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
• In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
• Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.

PASTA ARRABBIATA WITH AUBERGINE

Steps:

• Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
• Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

EGGPLANT, SPINACH & TOMATO PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add eggplant; cook 3 to 5 min. or until lightly browned, stirring frequently. Stir in tomatoes and garlic; bring to boil. Simmer on low heat 3 min. or until slightly thickened, stirring occasionally. Remove from heat. Add spinach; stir just until wilted.
• Drain pasta mixture. Add to eggplant mixture along with 1/2 cup shredded cheese; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese and Parmesan.
• Bake 15 min. or until shredded cheese is melted and eggplant mixture is heated through.

EGGPLANT BAKE WITH RICOTTA AND SPINACH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place eggplant cutlets on a baking sheet.
• Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
• Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
• Bake in the preheated oven until cooked through and bubbling, about 30 minutes.