Pasta casserole with bacon and eggplant
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Italians adore pasta, eating it as a main dish, adding it to salads, and even baking it. When baking, they typically use generous amounts of mozzarella cheese, known for its delicate texture and the incredible stretchiness it provides when melted. Baking allows the pasta in this recipe to infuse the flavors of the eggplant and pancetta, transforming it into a complete dish that requires no additional sauces.
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:
- 450 g dry cavatappi pasta
- 2 tbsp. l. olive oil
- 350 g pancetta, diced
- 1 medium eggplant, peeled and cut into 1.2 cm cubes.
- 5.5 cups of finished marinara sauce
- 3 tbsp. grated mozzarella
- 1 cup Parmesan cheese, coarsely grated
We recommend
Recipes with similar ingredients: eggplants, bacon, cavatappi pasta, mozzarella cheese, Parmesan cheese, marinara sauce, pancetta
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until golden brown and crispy, about 8 minutes. Using a slotted spoon, transfer to a large serving dish.
- Increase the heat to medium-high, add the eggplant to the rendered pancetta fat, and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the serving dish with the pancetta.
- Cook the cavatappi in boiling salted water until almost al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the dish with the pancetta and eggplant.
- Add the marinara sauce, half the mozzarella, and half the Parmesan to the dish and stir thoroughly to combine. Transfer the mixture to a 3- to 3.5-quart baking dish and sprinkle with the remaining mozzarella and Parmesan.
- Bake, uncovered, until golden brown, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
Categories:
recipe / Main courses / Pasta / Casseroles / Italian cuisine
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