Finally, I have been struck with the desire to cook and create again! It may have something to do with the weekend visit from my sister The Slacker and her family, or maybe something to do with the fact that the creeping hand of the Black Plague has finally left my house, my kiddies, and myself alone! Yay! Whatever the case, i’m just glad is gone.
To celebrate our health being restored, I made a delicious pasta bake for dinner tonight. It was soo good, and definitely going on the keeper list.
Creamy Eggplant Pasta Bake
These are only rough guesstimates for measurements, use your own good judgement with how much you need.
1 package of Penne pasta
2 large garlic cloves, minced
1 onion, diced
2 tins of crushed tomatoes
2 very large dollops of ricotta cheese
1 large eggplant, sliced into thick rings
grated tasty cheese
thickened cooking cream
Grill the eggplant slices until they smell yummy. Highly technical, I know.
Lightly cook the garlic and onion, then add the tins of tomato.
Season with the herbs, salt, and sugar.
Add the ricotta and stir to combine.
Cook the Penne until just before it is ready, otherwise it gets too mushy in the oven.
Drain, then stir the sauce through. Pour the pasta into a large baking dish.
In a small bowl, mix together the amount of cheese you need to cover the baking dish, and cream.
Place the grilled eggplant rings over the pasta, and spoon the cream and cheese mixture over the top.
Bake in a preheated oven at 170c for around half an hour, or until the cheese gets all golden and bubbly.
Serve with garlic bread, a salad, and if you live with grown ups, a glass of red. Milk, if you are at my place.
Yummy yummy yummy. I ate 2 serves and seriously considered a third. M complained about the eggplant but ate it when I remind him that dessert its only for people who eat all of their dinner. K will eat anything.