Baked Anelletti with Aubergines and mozzarella
Inspired by the Sicilian classic ‘Anelletti al forno’ this vegetarian alternative has mozzarella, cheese, peas and tomatoes but not ground meat. Every bake pasta is a labour of love and requires time and care but it always pays off.
For 4/6 pp // Prep time 1.5 H
400 g of anelletti pasta
2 large eggplants
600 gr of tomato sauce (already cooked)
250 gr of mozzarella
250 gr of provola cheese
250 gr of grated pecorino cheese
200 gr of cooked peas
A few basil leaves
4 tbsp of extra virgin olive oil
4 tbsp of breadcrumbs
Salt and pepper to taste
Method
Peel and slice the aubergine thinly. Salt the slices and let them sit for 30 minutes to get rid of the water excess. Pat dry with paper. Cook the aubergine slices until charred on a griddle pan with no dressing. Set aside.
If you have any aubergine pulp trimmings chop them up and pan fry them, they will be a great addition to the pasta mixture.
Cook the pasta in salted boiling water and when ready mix with the tomato sauce, the aubergine trimmings, the peas and a few spoons of pecorino cheese. Season to taste.
Grease an oven-safe dish with olive oil and dust with a couple of spoons of bread crumbs. Shake well any excess.
Place the cooked aubergine slices on the bottom and side of the tray, as if it was baking parchment. Make sure the slices overlap each other and that there are no open spots.
Create the first layer of pasta and top with half of the mozzarella and provola cheese and sprinkle with grated pecorino cheese. Cover with more pasta and press well. Now proceed to create a second layer repeating the same operation.
When you have reached the top of the tray, press well and sprinkle only with grated pecorino and a spoon on breadcrumb. Drizzle with oil and bake for 50 minutes at 170 degrees celcius (or until browned and crispy on top and hot in the middle, use a wooden skewer as tester).
Let the baked pasta rest for 15 minutes before slicing.
