Mediterranean pasta bake with aubergine, ricotta and olives

Mediterranean pasta bake with wholewheat penne, roasted aubergine, tomato sauce, olives, ricotta and mozzarella. A vegetarian make-ahead dinner with 16 g fibre.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 650 kcal per serving
• Protein: 28 g
• Fat: 27 g
• Carbs: 66 g

Ingredients

• 2 aubergines
• 3 tbsp olive oil
• 1 onion
• 3 garlic cloves
• 800g tinned tomatoes
• 320g wholewheat penne
• 60g Kalamata olives
• 250g ricotta
• 125g mozzarella
• 1/2 tsp salt
• 1 tsp oregano
• 1/2 bunch of basil
• 1 pinch of pepper

Method

You’ll need: oven · saucepan · baking dish · baking tray · chopping board · knife · sieve · meal prep containers

1. Preheat the oven to 200 °C (180 °C fan). Dice the aubergines, toss them with most of the olive oil and the salt and roast on a baking tray for 20 min.
2. Peel and dice the onion and garlic and soften them in the rest of the olive oil for 3 min. Add the tomatoes and oregano and simmer the sauce for 10 min.
3. Cook the penne in plenty of water for 2 min less than the packet says and drain.
4. Mix the penne, aubergines, tomato sauce and olives in a baking dish. Dot the ricotta over the top and tear over the mozzarella.
5. Bake the pasta at 200 °C for 20 min, until the cheese has melted and turned golden brown at the edges.
6. Scatter over the basil leaves and pepper. Divided between four containers, the pasta bake keeps in the fridge for 4 days.

Good to know

A pasta bake that doesn't dry out when you reheat it: the tomato sauce soaks into the penne and the ricotta stays creamy. Roasted aubergine tastes almost meaty. One tray is enough for four evenings.

Swaps

Aubergines → courgettes (roast for 10 min less). Ricotta → cottage cheese. Wholewheat penne → lentil pasta (gluten-free, also provides protein). Olives → capers.

Cooking tips

Only cook the pasta until al dente – it carries on cooking in the oven and when reheated. Spread the aubergines out on the tray in a single layer so they roast rather than steam.

Storage

The pasta bake keeps in the fridge for 4 days and in the freezer for 2 months; add a splash of water when reheating.

Allergens

Vegetarian; contains wheat (gluten) and milk, no egg or nuts. Suitable for children.

Frequently asked questions

Can you freeze a pasta bake?

The pasta bake keeps in the fridge for 4 days and in the freezer for 2 months; add a splash of water when reheating.

How long does a pasta bake keep in the fridge?

The pasta bake keeps in the fridge for 4 days and in the freezer for 2 months; add a splash of water when reheating.