First courses
Mediterranean pasta bake with Sugo Cilentano
A creamy vegetarian pasta bake with zucchini, aubergine, mozzarella and Minnelea Sugo Cilentano. This simple oven recipe combines German comfort food with Mediterranean aromas.
Method
- Preheat the oven to 200 °C (top and bottom heat). Cut the courgette and aubergine into cubes of about 1.5 cm. Dice the mozzarella and let it drain on kitchen paper.
- Heat the oil in a large frying pan. Fry the aubergine and courgette over high heat for 7 to 8 minutes until they take on colour. Season with a little salt, pepper and oregano.
- Cook the pasta in plenty of salted water for 3 minutes less than the packet says. Before draining, set aside 80 ml of the cooking water.
- Mix the pasta, the fried vegetables, the Sugo Cilentano and the cooking water. Fold in two thirds of the mozzarella and half of the Parmesan.
- Transfer everything to a lightly oiled baking dish. Scatter the remaining mozzarella and Parmesan on top and bake for 20 to 22 minutes, until the surface is golden brown.
- Let the pasta bake rest for 5 minutes, sprinkle with basil and serve hot.
Minnelea products for this recipe
The preserves used in this recipe.
Cook the pasta for only half the time so it stays al dente in the oven. Well-drained mozzarella prevents too much liquid from forming. The baked pasta keeps covered in the refrigerator for up to two days and can be reheated in the oven at 170 °C.
