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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 3 |
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This is a kind of vegetable pasta bake with a little bit of a difference. It goes great with steamed vegetables. You can easily double this recipe. Ingredients:
100 g pasta shells |
salt & freshly ground black pepper |
1 garlic clove, finely chopped |
200 g canned tomatoes |
2 tablespoons tomato puree |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1/2 onion, chopped |
140 g aubergines, roughly chopped |
140 g courgettes, roughly chopped |
1 egg |
75 ml natural yoghurt |
Directions:
1. Preheat the oven to 180C (350F).
2. Bring a pan of water to the boil and cook the pasta until al dente.
3. Meanwhile fry the garlic and onion in a frying pan. Add the tomatoes and tomato puree along with the herbs and salt and pepper to taste. Simmer gently for 10 minutes.
4. Spread half of this mixture into the bottom of an ovenproof dish, top with the aubergine and courgette, then cover with the remaining tomato. Layer the pasta over the top.
5. Beat the egg and mix in the yoghurt. Pour this over the top of the pasta.
6. Bake for 45 minutes.
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