Skip to main content
Pasta Al Forno

Pasta Al Forno

With roasted aubergine and mozzarella

.

Allergens:
Milk
Sulphites

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.

Total35 minutes
Active
DifficultyEasy

Ingredients

serving amount

10

Basil

160

Penne Pasta

25

Pine Nuts

1

Chopped Tomatoes

1

Onion

30

Black Olives

1

Aubergine

(May contain traces of: Celery)

2

Garlic Clove**

1

Mozzarella

(Contains: Milk)

12

Balsamic Vinegar

(Contains: Sulphites)

30

Mature Cheddar Cheese

(Contains: Milk)

½

Dried Oregano

40

Wild Rocket

Nutritional information

Energy (kcal)815 kcal
Energy (kJ)3410 kJ
Fat32 g
of which saturates14 g
Carbohydrate91 g
of which sugars19 g
Protein38 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Grater
Grill Pan
Medium Saucepan
Strainer
Oven dish
Bowl

Instructions

Roast the Aubergine
1

Preheat your oven to 200°C. Remove the stalk top from the aubergine, halve it lengthways, cut into 2cm wide strips, then chop into 2cm cubes. Place on a baking tray, drizzle with oil and add a pinch of salt and pepper. Toss together then spread out. Roast the aubergine on the middle shelf of your oven until soft, golden and slightly crispy at the edges, 20-25 mins, turning halfway.

Start the Sauce
2

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Grate the cheddar. Roughly chop the olives. Heat a drizzle of oil in a frying pan on medium-low heat. Add the onion and cook until softened, stirring occasionally, 3-4 mins. Add the garlic and cook for 1 minute more.

Reduce the Sauce
3

Stir the chopped tomatoes, dried oregano and olives into the onion mixture. Bring to the boil then turn the heat to low and simmer the sauce until thick and tomatoey, 15 mins.

Cook the Pasta
4

Meanwhile, add the penne to the boiling water and cook for 10 mins or until 'al dente'. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once the aubergine is cooked, remove it from the oven and gently stir it into the tomato sauce.

Bake the Pasta
5

Drain the pasta in a colander and add it to the tomato sauce. Tear the basil and mozzarella into small pieces and stir through. Pour the whole mixture into an ovenproof dish. Scatter over the cheddar and put the dish on the top shelf of your oven. Cook until the cheese is golden and bubbly, 5-10 mins.

Finish Up
6

While the pasta bakes drizzle some olive oil and the balsamic vinegar over the rocket. Sprinkle on a pinch of salt and pepper and the pine nuts, then toss together. Serve a good spoonful of the pasta with the rocket salad on the side. Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds