Jamie Oliver Aubergine Pasta Bake

This Jamie Oliver Aubergine Pasta Bake is a comfort food classic—creamy, cheesy, and full of rich tomato flavor. The crispy golden aubergines add a satisfying bite, while the bubbling mozzarella and punchy Parmesan make it irresistible. I made this on a cool Sunday evening, and the entire kitchen smelled like an Italian trattoria. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce

• 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

For the Pasta Bake

• 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 Jamie Oliver Aubergine Pasta Bake

Prep the Oven and Aubergines:

Start by preheating your oven to 180°C fan (200°C / 400°F / gas mark 6). Meanwhile, heat a deep frying pan with plenty of vegetable oil. Once it’s shimmering hot, carefully add the aubergine cubes in batches. Fry each batch for about 5 minutes until golden and soft inside, then drain them on kitchen paper. This step is key—properly fried aubergine makes all the difference.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook your fusilli (or spirali) until just al dente, following the packet instructions. Drain it well and set it aside—you’ll be mixing it into that gorgeous sauce soon.

Simmer the Sauce:

In a separate saucepan, heat the olive oil over medium heat. Add the whole garlic cloves and basil stalks. Let them infuse for a minute or two, then pour in the passata. Let it bubble gently for 10–15 minutes until thickened and flavorful. Once done, fish out the garlic—it’s done its job.

Assemble the Dish:

In a big mixing bowl, toss together the tomato sauce, crispy aubergines, drained pasta, fresh basil leaves, three-quarters of the mozzarella, and half the Parmesan. Give it a good mix so everything gets coated in that luscious sauce.

Bake It:

Tip the whole lot into an ovenproof dish, then sprinkle over the remaining mozzarella and Parmesan. Bake for 20–25 minutes until golden, melty, and slightly crisp on top.

Rest and Serve:

Let it rest for 5 minutes before digging in. Trust me, the flavors settle and the cheese firms up just enough to get those perfect spoonfuls.

Why I Love This Recipe

I made this aubergine pasta bake for a casual weeknight dinner, and my family was hooked from the first bite. It’s so satisfying, with that perfect contrast of crispy veg, soft pasta, and gooey cheese. I love how it transforms basic ingredients into something truly cozy and special.

Recipe Tips

• Fry aubergines in batches: This helps them crisp up instead of going soggy.
• Use any short pasta: Fusilli or penne work great—just avoid long noodles.
• Make it spicy: Add a pinch of chili flakes to the tomato sauce for heat.
• Try smoked cheese: Smoked mozzarella adds a delicious twist.
• Add greens: Stir in some spinach or kale before baking for a veggie boost.

How To Store This Jamie Oliver Aubergine Pasta Bake

At Room Temperature

Only leave it out for up to 2 hours—any longer, and you’ll want to refrigerate it to keep things safe.

In the Fridge

Once cooled, store in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits.

In the Freezer

Wrap tightly or transfer to a freezer-safe dish. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Pop it in a preheated 180°C (350°F) oven, covered with foil, for 15–20 minutes. Uncover in the last 5 minutes for a crispy top.

Nutrition Facts (per serving)

• Calories: 528
• Carbs: 56g
• Protein: 25g
• Fat: 24g
• Sugar: 14g
• Fibre: 11g
• Sodium: Moderate (varies with cheese and salt used)

Let’s Answer a Few Questions! (FAQs)

Can I use another type of cheese?
Totally! Try ricotta, provolone, or even a plant-based cheese if you’re dairy-free.

Do I have to fry the aubergines?
It’s best for texture, but you can roast them with a bit of oil if you prefer less mess.

What’s the best pasta shape for this?
Short, twisty shapes like fusilli or spirali hold the sauce beautifully.

Can I prep this ahead?
Yes! Assemble it up to a day in advance, then bake when ready.

Is this recipe vegetarian?
Absolutely. Just make sure your Parmesan is vegetarian-friendly if that matters to you.

Try More Recipes:

• Jamie Oliver Baked Aubergine
• Jamie Oliver Burnt Aubergine Chilli
• Jamie Oliver Aubergine Breadcrumbs
• Jamie Oliver Lamb And Aubergine Recipe