I know, I know, yet another pasta al forno dish! I can’t help it, I find baked pasta so comforting and easy for larger numbers. Make sure you make enough sauce otherwise it gets really dry when baked.
Serves 3-4
- One 500 gram packet of short pasta (rigatoni, macaroni, gomiti, penne etc)
- 1 tablespoon of light olive oil
- 800 gram tin of plum tomatoes
- ½ pint of yoghurt
- Tablespoon of pesto (the best you can get or homemade is ideal)
- 1 large aubergine (eggplant) finely sliced into rounds
- Salt and pepper
- 1 cup of hard Italian cheese – a mixture of pecorino and parmesan would be great
- Heat the oil and add the tomatoes
- Cook down to make a thick sauce (this takes quite while, about 40 minutes) , add salt to taste
- At the same time cook the pasta in well salted water
- Add the pesto and mix well – remove from heat
- Add yoghurt and mix well
- Put the cooked pasta in a baking dish
- Pour over the sauce
- Top with aubergine and cheese
- Cover and bake for 30 minutes
- Cook uncovered for another 10 minutes until cheese is bubbling and the aubergine is cooked through
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