This delicious Jamie Oliver aubergine pasta bake is a hearty, cheesy dish that’s perfect for a comforting family dinner. With crispy fried aubergines, rich tomato sauce, and melty mozzarella, it’s packed with flavor and easy to make. You can use any short pasta you have on hand, and it’s a great way to enjoy a classic Italian-inspired meal!
Ingredients Needed
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, lightly crushed and left whole
- 2 basil stalks, roughly chopped
- 600ml (2 ½ cups) tomato passata
- Abundant vegetable oil, for frying
- 500g (1lb 2oz) aubergines/eggplants, cut into small cubes
- 300g (10 ½ oz) dried fusilli or spirali pasta
- Handful of basil leaves
- 1 ball of mozzarella cheese (about 125g / 4 ½ oz), drained and roughly chopped
- 70g (2 ½ oz) grated Parmesan cheese
- Sea salt, to taste
How To Make Aubergine Pasta Bake
- Preheat the oven: Preheat the oven to 180°C fan / 200°C / 400°F / gas mark 6.
- Fry the aubergines: Heat plenty of vegetable oil in a deep frying pan over medium-high heat. Once hot, add some of the aubergine cubes and deep-fry in batches until golden brown, about 5 minutes per batch. Drain on kitchen paper.
- Cook the pasta: Boil a large pan of salted water and cook the pasta according to packet instructions until al dente. Drain and set aside.
- Prepare the sauce: In a saucepan, heat olive oil over medium heat. Add garlic and basil stalks, then pour in the passata. Simmer for 10–15 minutes, then remove the garlic cloves.
- Assemble the bake: In a large mixing bowl, combine the tomato sauce, deep-fried aubergines, cooked pasta, basil leaves, three-quarters of the mozzarella, and half of the Parmesan.
- Bake the dish: Transfer to an ovenproof dish and top with the remaining mozzarella and Parmesan. Bake for 20–25 minutes until golden brown.
- Serve: Let it rest for 5 minutes before serving. Enjoy!
Recipe Tips
- Fry aubergines in batches: Don’t overcrowd the pan when frying aubergines, or they’ll turn soggy instead of crispy. Let the oil reheat between batches for the best texture.
- Salt the pasta water well: Pasta absorbs salt while cooking, making it more flavorful. A good rule is 1 teaspoon of salt per litre (4 cups) of water.
- Let the sauce simmer: Cooking the tomato sauce for at least 10–15 minutes deepens the flavor. If you have extra time, let it cook longer for a richer taste.
- Rest before serving: Let the pasta bake sit for 5 minutes after baking. This helps the cheese set and makes serving easier without the layers falling apart.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover aubergine pasta bake cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Let the bake cool completely, then place it in a freezer-safe container or wrap it tightly with foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Cover the pasta bake with foil and heat for 15–20 minutes until warmed through. Remove the foil in the last 5 minutes for a crispy top.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 528
- Total Fat: 24g
- Saturated Fat: 9g
- Total Carbohydrate: 56g
- Dietary Fiber: 11g
- Sugars: 14g
- Protein: 25g
Try More Jamie Oliver Recipes:
- Jamie Oliver Baked Aubergine
- Jamie Oliver Burnt Aubergine Chilli
- Jamie Oliver Aubergine Breadcrumbs
- Jamie Oliver Lamb And Aubergine Recipe
Jamie Oliver Aubergine Pasta Bake
Description
This delicious Jamie Oliver aubergine pasta bake is a hearty, cheesy dish that’s perfect for a comforting family dinner. With crispy fried aubergines, rich tomato sauce, and melty mozzarella, it’s packed with flavor and easy to make. You can use any short pasta you have on hand, and it’s a great way to enjoy a classic Italian-inspired meal!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C fan / 200°C / 400°F / gas mark 6.
- Fry the aubergines: Heat plenty of vegetable oil in a deep frying pan over medium-high heat. Once hot, add some of the aubergine cubes and deep-fry in batches until golden brown, about 5 minutes per batch. Drain on kitchen paper.
- Cook the pasta: Boil a large pan of salted water and cook the pasta according to packet instructions until al dente. Drain and set aside.
- Prepare the sauce: In a saucepan, heat olive oil over medium heat. Add garlic and basil stalks, then pour in the passata. Simmer for 10–15 minutes, then remove the garlic cloves.
- Assemble the bake: In a large mixing bowl, combine the tomato sauce, deep-fried aubergines, cooked pasta, basil leaves, three-quarters of the mozzarella, and half of the Parmesan.
- Bake the dish: Transfer to an ovenproof dish and top with the remaining mozzarella and Parmesan. Bake for 20–25 minutes until golden brown.
- Serve: Let it rest for 5 minutes before serving. Enjoy!
Notes
- Fry aubergines in batches: Don’t overcrowd the pan when frying aubergines, or they’ll turn soggy instead of crispy. Let the oil reheat between batches for the best texture.
- Salt the pasta water well: Pasta absorbs salt while cooking, making it more flavorful. A good rule is 1 teaspoon of salt per litre (4 cups) of water.
- Let the sauce simmer: Cooking the tomato sauce for at least 10–15 minutes deepens the flavor. If you have extra time, let it cook longer for a richer taste.
- Rest before serving: Let the pasta bake sit for 5 minutes after baking. This helps the cheese set and makes serving easier without the layers falling apart.
Jamie Oliver Aubergine Pasta Bake