Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, parmigiana pasta bake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Parmigiana pasta bake with cauliflower balls. Boil the pasta for one minute less than the packet instructions suggest, drain and set aside. Baked with rigatoni pasta and topped with bread crumbs, this crowd-pleaser is a dish you'll want to serve again and again.

Parmigiana Pasta Bake is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Parmigiana Pasta Bake is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook parmigiana pasta bake using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Parmigiana Pasta Bake:

1. Take 500 g short curly pasta (we used gemelli)
2. Make ready 1 small aubergine
3. Get 2 courgettes
4. Make ready 1 tin tomato passata/sauce
5. Take 1 handful dried oregano
6. Take Salt and pepper
7. Take 1 chilli deseeded and finely chopped
8. Take 1 large onion, finely chopped
9. Get 2 cloves garlic, crushed
10. Take 30-50 g breadcrumbs
11. Prepare 50 g parmesan
12. Prepare 1 mozzarella ball

Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese. Pasta baked in a homemade tomato sauce topped with melted cheese, this Tuna casserole is juicy and full of flavour and Tuna Pasta Bake. Confession: I say "Everybody has a can of tuna" but I don't.

Instructions to make Parmigiana Pasta Bake:

1. Chop the courgettes and aubergine into small cubes and toss them in some salt
2. Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft
3. Add the chilli, aubergine and courgettes and cook for about 10 mins
4. Meanwhile; Boil a large pan of salted water and tip the pasta in. Cook according to the pack instructions till it’s soft but not too soft. Drain and tip into a large dish and leave aside.
5. When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning
6. Bring the sauce to a simmer for 5 mins to coat the veg
7. Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta.
8. Tear the mozzarella into smaller blobs and dot around the pasta. Grate over the Parmesan and sprinkle over the breadcrumbs and crack some more black pepper over the top to make a cheesy, crumby topping!
9. Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy

Breaded chicken is baked with spaghetti sauce and cheese in this tasty, family-friendly chicken parmigiana dish. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. Drain the pasta and tip back into the same saucepan where you cooked it. Take the saucepan on a low heat, pour over the. Sprinkle chicken with mozzarella and bake until cheese melts and chicken is.

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