Usuba
Pasta Casserole with Vegetables
A hearty pasta bake with eggplant, zucchini, tomatoes, and celery. The vegetables are stewed with wine and spices, then mixed with pasta, topped with cheese, and baked until golden.
- Total
- 40 min
- Standard serving
- 523.2 g
Ingredients
Total 12
Instructions
- 1
Step 1
Boil the pasta to al-dente in a large amount of salted water.
- 2
Step 2
Chop the onion and garlic into small pieces.
- 3
Step 3
Clean the eggplants, celery, and zucchini, wash them, and cut them into small cubes.
- 4
Step 4
Scald the tomatoes with boiling water, remove the skin, remove the seeds and cut into cubes.
- 5
Step 5
Heat olive oil in a pan, add onion and garlic, sauté until soft.
Add eggplants, celery and zucchini, fry for 5 minutes.
- 6
Step 6
Add tomatoes, salt, and nutmeg to taste.
Pour in the red wine and simmer the vegetables until completely soft.
- 7
Step 7
Preheat the oven to 200°C.
- 8
Step 8
Mix the cooked pasta with stewed vegetables and transfer to a greased baking dish.
- 9
Step 9
Grate the cheese and sprinkle it evenly over the surface of the casserole.
- 10
Step 10
Place the casserole in the oven for 20–25 minutes until a golden crust forms.
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