Oven-baked cheese paste
4 servings
70 minutes
Baked cheese pasta is a true embodiment of Italian hospitality and flavor harmony. Inspired by traditional Neapolitan recipes, this casserole combines tender fusilli pasta, rich tomato-pepper sauce, and the creamy texture of melted cheese. Eggplants add depth of flavor while crispy breadcrumbs provide the perfect contrast. During baking, all ingredients soak up the aromas of oregano, garlic, and basil, creating a rich palette of Italian motifs. This dish is perfect for family dinners or cozy evenings with friends when you want to enjoy something warm and hearty. It’s best served hot, sprinkled with fresh basil to highlight the freshness and richness of flavors. Baked cheese pasta is not just food; it’s a true culinary journey to the heart of Italy.
1
Preheat the oven to 190 degrees. Mix breadcrumbs with a tablespoon of olive oil, season with salt and pepper. Spread evenly in a baking dish and place in the oven for 5-10 minutes until golden brown. Let cool slightly and then sprinkle with 0.5 cup of Parmesan.
- Breadcrumbs: 0.8 glass
- Olive oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 85 g
2
In the meantime, blend the tomatoes and roasted red pepper (the pulp should yield about 3 cups) in a blender until finely chopped. Line a plate with 2 layers of paper towels, and after coating the eggplant in salt (1 teaspoon), place it on the plate and microwave for 10 minutes to dry.
- Tomatoes in their own juice: 400 g
- Canned red peppers: 3 pieces
- Eggplants: 860 g
- Salt: to taste
3
Completely cool the eggplants and mix with olive oil (1 tablespoon). Heat a tablespoon of olive oil in a deep skillet (suitable for oven use) and sauté the eggplants for about 10 minutes, stirring occasionally. Transfer them to a bowl. In the same skillet, pour in another tablespoon of oil and sauté chopped garlic, red pepper flakes, and oregano.
- Eggplants: 860 g
- Olive oil: 60 ml
- Olive oil: 60 ml
- Garlic: 6 cloves
- Red pepper flakes: 0.3 teaspoon
- Oregano: 0.3 teaspoon
4
Add the tomato and pepper puree and a teaspoon of salt. Increase the heat to medium. Pour in 3.5 cups of water and add the spirals. Cover with a lid and cook for 15-18 minutes until the pasta is ready. If the sauce becomes too thick, add the remaining half cup of water.
- Tomatoes in their own juice: 400 g
- Salt: to taste
- Water: 4 glasss
- Fusilli pasta: 340 g
- Water: 4 glasss
5
Add the remaining parmesan (1 cup) and diced eggplants, season with salt and pepper. Mix well, top with mozzarella, sprinkle with breadcrumbs and place in the oven. Cook until the cheese melts and the dish turns golden-brown (5-10 minutes).
- Grated Parmesan cheese: 85 g
- Eggplants: 860 g
- Salt: to taste
- Ground black pepper: to taste
- Mozzarella cheese: 170 g
- Breadcrumbs: 0.8 glass
6
Sprinkle with fresh chopped basil on top and serve at the table.
- Basil: 3 tablespoons