Bacon and Aubergine Parmigiana Style Pasta

Name: Bacon and Aubergine Parmigiana Style Pasta with Mozzarella and Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Aubergine**; 2 unit(s) Garlic Clove**; 1 ball(s) Mozzarella**; 180 grams Penne Pasta; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 25 grams Sun-Dried Tomato Paste; 1 sachet(s) Mixed Herbs; 40 grams Grated Hard Italian Style Cheese**; 20 grams Wild Rocket**; 12 milliliter(s) Balsamic Glaze; 90 grams British Smoked Bacon Lardons**; 1 tsp Sugar; 100 milliliter(s) Water for the Sauce

with Mozzarella and Rocket Salad

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Parmigiana is an Italian dish made with roasted or fried aubergine layered with tomato sauce and cheese before being baked. Our Bacon and Aubergine Parmigiana Style Pasta adds penne and a fresh rocket salad on the side to make a filling meal.

Allergens:

Milk

•Gluten

•Schwefeldioxide und Sulfite

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine**

2 unit(s)

Garlic Clove**

1 ball(s)

Mozzarella**

180 grams

Penne Pasta

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

25 grams

Sun-Dried Tomato Paste

1 sachet(s)

Mixed Herbs

40 grams

Grated Hard Italian Style Cheese**

20 grams

Wild Rocket**

12 milliliter(s)

Balsamic Glaze

90 grams

British Smoked Bacon Lardons**

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3206 kJ

Energy (kcal)766 kcal

Fat26 g

of which saturates12.7 g

Carbohydrate94 g

of which sugars21.3 g

Dietary Fiber9.3 g

Protein38.1 g

Salt4.7 g

Iron0.6 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Saucepan

•Garlic Press

•Pan

•Colander

•Large Frying Pan

•Oven dish

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Trim the aubergine, then slice into rounds approximately 1cm thick.

Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain the mozzarella and tear it into small pieces. Pat dry with kitchen paper.

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Once golden, add the garlic and cook for 30 secs, until fragrant.

Once fragrant, stir in the passata, red wine stock paste, sun-dried tomato paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts).

Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Preheat your grill to high heat.

Stir the cooked pasta and hard Italian style cheese through the sauce.

Transfer the pasta to an appropriately sized ovenproof dish. Layer the roasted aubergine over the top, then scatter over the mozzarella. Season with salt and pepper.

Once hot, grill the pasta bake until the cheese is golden and bubbling, 5-6 mins.