Baked pasta with cheese sauce roasted red peppers and eggplants

Baked pasta with cheese sauce
roasted red peppers and eggplants

Pasta is a Definitely of my favorite comfort foods. For one thing, it's pasta. Carb-y and beautiful. On the other hand, a self-taught cook, pasta was probably the most important type of food that helped me learn my way around the kitchen. It has a special place in my heart and my stomach when I favorite recipes to make my days cooking rapid.Paste is a kind of white cloth for a table can be covered with infinite variations, depending on your mood and what ingredients you have on hand. In this way, it reminds me a bit of a bun ... stab each combination of ingredients between two slices of bread and voila, you have a meal.



Baked Pasta Ingredients:
2 red peppers
¾ cup Panko
4 tabelspon. olive oil, divided
Kosher salt and freshly ground black pepper
3 oz grated Parmesan cheese (about 1 ½ cups), divided
1 (28 oz) can diced tomatoes, drained
1 ½ pounds. eggplant, cut into 1-inch cubes
6 cloves of garlic, chopped
1 Tablespon. chopped fresh oregano (or ¼ Tablespon. dried oregano)
¼ Tablespon. red pepper flakes
4 cups of water
12 ounces rotini pasta shapes such as
6 oz mozzarella, sliced ​​thin
2-3 tablespon. fresh basil, chopped


Directions baked macaroni with cheese sauce
To roast peppers, oven heat to 450 ˚ Wind Place the peppers lined baking dish. Cook, turning every 8-10 minutes, until a flat surface browned, about 20 to 25 minutes total. Transfer peppers to a bowl, cover with foil and let stand 10 minutes cool and peel. When cool enough to handle, remove skin skin saving and pepper. Seed and roughly chop peppers. Disconnect. Reduce oven temperature to 375 ˚ C

In a large skillet, combine Panko, 1 tablespoon olive oil and season with salt and pepper. Toasted breadcrumbs over medium heat until browned, stirring often. Transfer to a bowl and let cool slightly. Mix a cup of parmesan cheese. Wipe the pan.

In a food processor or blender, combine the tomatoes and roasted red peppers cut. Pulse briefly connect, and no large pieces remain. Disconnect.

A large plate lined with a double layer of paper towels. Toss eggplant, sprinkle lightly with olive oil. Eggplant oven, uncovered, for about 10 minutes, tossing halfway through. Eggplant begins to dry and disappear. Allow to cool slightly, then mix with 1 tablespoon oil.

Heat tablespoon oil 1 large frying pan, now empty. Add the eggplant and cook until tender and slightly, stirring occasionally, about 10 minutes. Return eggplant bowl or plate and set aside.

Reduce heat to medium-low and cook the remaining 1 tablespoon oil. Add garlic, oregano and red pepper flakes. Cook just until fragrant, about 30 to 60 seconds. Mix the tomato-pepper mixture and 1 teaspoon salt and increase temperature to medium-high. Mix 3 ½ cups of water and pasta. Cover and cook on strong boil, stirring frequently, until the pasta is soft, about 15 to 18 minutes.

If pasta seems thick, stir in the remaining cup of water. Add the remaining 1 cup of Parmesan, and eggplant. Season with salt and pepper to taste. Stir to combine, then cover with slices of mozzarella. Sprinkle Panko mixture over the top. Bake about 10 minutes or until cheese is bubbling and topping is well browned. Sprinkle basil on top and serve.