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Aubergine Pasta Bake with Giant Shells and Ricotta

Name: Aubergine Pasta Bake with Giant Shells and Ricotta
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 Aubergine; 1 Red onion; 2 Garlic cloves; 500 g Cherry tomatoes; 1 g Tomatoes; 1 tsp Balsamic vinegar; 500 g Ricotta; 200 ml Double cream; 500 g Giant shell pasta; 400 g Mozzarella; Low moisture mozzarella; Salt; Pepper; Olive oil; Parmesan; Fresh basil

it's already delicious but made even better using giant shell pasta

Cook

20m

Aubergine Pasta Bake with Giant Shells and Ricotta

it's already delicious but made even better using giant shell pasta

Cook

20m

Ingredients

Method

Turn cooking mode on

Step 1

Cube 1 aubergine and heat a pan over medium-high heat. Add a generous amount of olive oil and add the aubergine. You want enough oil to get a good colour and for it to be tasty but not so it’s waterlogged.