Valle d'Aosta Baked Pasta

Name: Valle d'Aosta Baked Pasta
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Ingredients: 2 onion (finely chopped); some garlic; 2 eggplant (chopped); 1 fennel bulb (chopped); 2 tbsp tomato paste; 177 ml broth; 255 g pasta (fusilli); 4 tomatoes (chopped); 227 g mature fontina cheese (grated); to taste salt; to taste black pepper (crushed)

An Italian pasta baked with eggplant, tomato, and fontina cheese.

43 min

Easy

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Ingredients

onion (finely chopped) 2

garlic some

eggplant (chopped) 2

fennel bulb (chopped) 1

tomato paste 2 tbsp

broth 177 ml

pasta (fusilli) 255 g

tomatoes (chopped) 4

mature fontina cheese (grated) 227 g

salt to taste

black pepper (crushed) to taste

Instructions

Make the eggplant mixture

Sauté two finely chopped onions with some garlic. Add two chopped eggplants, one chopped fennel bulb, two tablespoons of tomato paste, and 177 ml of broth. Bring to a boil, then simmer gently for about 10 minutes until the eggplants start to soften.

Cook the pasta

Add 255 g of pasta (fusilli) to boiling water and cook for 3 to 4 minutes.

Assemble and bake

Line a small baking dish with foil, leaving enough foil at the top so it can be folded over to cover. Add the drained pasta, pour over the eggplant mixture, add 4 chopped tomatoes, 227 g of grated mature fontina cheese, and salt and crushed black pepper to taste. Close the foil, leaving a little space above the pasta. Bake at 190°C/steam mark 5 for about 15 minutes.