A pasta bake is the ultimate comfort food and a perfect family meal all year round. This cheesy tomato and eggplant pasta bake takes just 20 minutes to prepare then 50 minutes in the oven. Even if you're not a fan of the bake, you will be after this.
1cupgrated mozzarella cheese and 1/2 cup of parmesan combined
Instructions
Method
Preheat oven to 200C/180C fan-forced. Grease an 8-cup capacity ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender.
Drain. Transfer pasta to oven-proof baking dish.
Toss the eggplant, tomatoes and onion with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes.
Meanwhile heat oil in a non-stick frying pan over medium heat until sizzling. Add onion and cook for 3 minutes until softened. Add flour to the frying pan. Cook, stirring, for 1 minute. Combine soup and cream. Bring to the boil.
Transfer baked eggplant and tomatoes to baking dish. Pour soup mixture over pasta. Add 3/4 cup cheese blend. Stir until well combined.
Top with remaining cheese. Bake for 20 minutes or until golden. Serve.