Val d'Aosta Baked Pasta

Name: Val d'Aosta Baked Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 onion (chopped); to taste garlic (chopped); 2 eggplant (chopped); 1 fennel beans (chopped); 2 tbsp tomato sauce; 177 ml broth; 255 g fusilli pasta (boiled 3-4 minutes); 4 tomatoes (diced); 227 g fontina cheese (shredded); to taste salt; to taste black pepper (crushed)

Italian-style baked lasagna seasoned primarily with Fontina cheese, layered over an eggplant vegetable sauce base and topped with tomatoes and cheese.

50 min

Easy

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Ingredients

onion (chopped) 2

garlic (chopped) to taste

eggplant (chopped) 2

fennel beans (chopped) 1

tomato sauce 2 tbsp

broth 177 ml

fusilli pasta (boiled 3-4 minutes) 255 g

tomatoes (diced) 4

fontina cheese (shredded) 227 g

salt to taste

black pepper (crushed) to taste

Instructions

Sauté the vegetables

Sauté the chopped onion and garlic in oil until fragrant.

Cook the vegetable sauce

Add the chopped eggplant, fennel beans, tomato sauce, and broth. Simmer for about 10 minutes until the eggplant is tender.

Cook the pasta

Cook the pasta in boiling water for 3-4 minutes, then drain.

Assemble the baking dish

Line a baking dish with foil. Place the drained pasta in first, top with the eggplant mixture, then add the diced tomatoes and shredded fontina cheese. Season with salt and crushed black pepper. Fold the foil closed, leaving a little space above the pasta.