How To Make Pasta ‘ncasciata (Aubergine wrapped pasta dome)
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 250g pasta shells
- 2 medium aubergines, sliced
- 500g ground beef
- 1 onion, diced
- 2 cloves of garlic, minced
- 400g canned tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 200g mozzarella cheese, grated
- 50g Parmesan cheese, grated
- Fresh basil leaves, for garnish
Instructions
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Cook the pasta according to package instructions and set aside.
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Preheat the oven to 180°C (350°F).
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Heat some oil in a pan and fry the aubergine slices until golden brown. Remove from the pan and set aside.
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In the same pan, brown the ground beef with the diced onion and minced garlic.
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Add the canned tomatoes, dried oregano, dried basil, salt, and black pepper. Cook for 10 minutes, stirring occasionally.
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In a baking dish, start layering the dish. Begin with a layer of pasta shells, followed by a layer of the meat sauce, a layer of aubergine slices, and a layer of grated mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
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Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
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Let the pasta ‘ncasciata rest for a few minutes before serving. Garnish with fresh basil leaves.
Nutrition
- Calories : 580kcal
- Total Fat : 26g
- Saturated Fat : 12g
- Cholesterol : 115mg
- Sodium : 940mg
- Total Carbohydrates : 49g
- Dietary Fiber : 10g
- Sugar : 11g
- Protein : 39g
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