Oven baked pasta is especially appropriate if you have a lot of guests or if you need to bring some food to a friend’s house for a party or a pot luck event. You can partially boil the pasta beforehand and finish cooking it in the oven at the last minute, or even cook it in the oven beforehand and then just warm it up when your guests arrive; it’s very difficult to overcook it.
I made an oven baked pasta with eggplants, which I find very tasty.
Here is the recipe for 6 servings.
To prepare the sauce, warm two tablespoons of olive oil in a pan and sauté half a finely chopped onion. When the onion is soft add in one eggplant, previously peeled, cut in small pieces and drained with salt for 3/4 hours so that it looses its water. Let it sauté for a couple of minutes and then add some tomato sauce (I always recommend using a homemade sauce!). The eggplant doesn’t need a lot of time to cook, 10 to 15 minutes. Season with salt, pepper and italian parsley.
Boil a pot of water and cook 1.3 lb of pasta for half of its cooking time. Drain, pour the pasta into a casserole dish and mix it with the sauce previously prepared with the adding of some mozzarella cheese cut in small pieces. If it’s too dry add some tomato sauce. Cover it with a layer of Parmigiano cheese and bake it in the oven at 400F for about 20 minutes.
Here is my pasta as it came out from the oven!
I served it with a sprinkle of fresh parsley!