ENDEITFRESNLInternationalUS Version

Baked pasta gratin

Easy to make and delicious in taste: Ideal to prepare as a starter for your special guests.

Baked pasta gratin

recipe info

  • 45 min
  • 2
  • 25 min at 170°C (325-350°F, Gas mark 3-4)
  • 2


Method

Wash the aubergine and cut into discs. Turn a few of the discs over in flour and fry in oil. Drain on a piece of kitchen roll and leave to dry. Cook the rest of the aubergine with the tomato sauce until soft. Cook the penne in salted water for 3 minutes, strain and mix with half of the tomato sauce. Grease the casseroles, dust with breadcrumbs and fill them in layers: an aubergine disc on the bottom, followed by tomato sauce and plenty of parmesan, then the pasta and so on until the casseroles are full; finish with an aubergine disc, tomato sauce and Parmesan. Bake for roughly 15 minutes at 170 °C, turn the stacks out of the casseroles. Turn the stacks over (the gratin layer should be on the top) and serve sprinkled with a few fresh basil leaves and a bit of oregano.

Ingredients

Ingredients
  • Ingredients fors 2 stacks: 200 g Schär Penne, 1 purple aubergine cut into discs, 120 g grated Parmesan, some Schär Bread Crumbs, Schär flour as required, freshly ground salt and pepper, oregano, 1/5 l tomato sauce, 30 ml extra virgin olive oil, a bit of fresh basil, 2 casseroles of about 10 cm diameter

analysis/100g

analysis/100g
protein
7,7 g
fat
6,9 g
carbohydrates
29,0 g
Kcal
207
Kj
873

Schär Products

Schär Products

Oscar's tip

Towards the end of the baking time, turn the heat up so that the dish is cooked au gratin: a beautiful golden brown crust should form on the outside.

http://www.schar.com/us/club-benefits/
Excellent choice! I’m sure that you’d like this as well.

If you like the sound of this recipe, then I have a few similar ideas from my collection for you. Fancy giving them a try?

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