Pasta casserole with mushrooms, eggplant and salami
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 968, total fat 47 G., saturated fats 23 G., proteins 57 G., carbohydrates 82 G., fiber 10 G., cholesterol 99 mg, sodium 1827 mg, sugar 14 G.
Calories 968, total fat 47 G., saturated fats 23 G., proteins 57 G., carbohydrates 82 G., fiber 10 G., cholesterol 99 mg, sodium 1827 mg, sugar 14 G.
These pasta shells are baked in a rich tomato sauce with mushrooms, eggplant, salami slices, and plenty of cheese, and thanks to their shape, they're literally packed with all this deliciousness. The Parmesan and Asiago cheese crust on top will leave no one indifferent!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 tsp crushed red pepper flakes
- 1 can (800 g) of pureed canned tomatoes
- 1 can (425 g) canned diced tomatoes
- 1 teaspoon dried oregano
- 1 medium eggplant, peeled and cut into 2cm pieces.
- 60 g thin slices of salami, chopped into pieces
- 200 g of champignons, thinly sliced
- 450 g medium shell pasta
- 3 cups grated Asiago cheese
- 1 tbsp. grated parmesan
- 1 cup fresh ricotta
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Recipes with similar ingredients: champignon mushrooms, eggplants, shell pasta, salami, Asiago cheese, Parmesan cheese, ricotta cheese, tomatoes, oregano
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
- In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, oregano, and 1 cup of water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer the sauce, uncovered, until thickened, 15-20 minutes. Stir in the ricotta and season with salt and pepper to taste.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook until the eggplant is tender, 6-8 minutes. Transfer with a slotted spoon to a large bowl. Add the mushrooms to the skillet and cook until golden brown, about 6 minutes. Transfer to the bowl with the eggplant.
- Cook the pasta in salted boiling water for about 2 minutes less than package directions. Drain and transfer the pasta to a bowl with the eggplant and mushrooms.
- Add the tomato sauce, salami, half the Asiago cheese, and half the Parmesan to the same bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining Asiago and Parmesan. Bake, uncovered, until crisp, about 15 minutes. Let the casserole rest for about 10 minutes and serve.
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