Recipe of Quick Parmigiana Pasta Bake - Free Download

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Before you jump to Parmigiana Pasta Bake recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone's active involvement. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The kitchen area is a good starting point saving energy by going much more green.

A lot of electricity is consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Natural living is definitely something we can all accomplish, without difficulty. Mostly, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let's go back to parmigiana pasta bake recipe. You can cook parmigiana pasta bake using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Parmigiana Pasta Bake:

1. Provide 500 g of short curly pasta (we used gemelli).
2. Take 1 of small aubergine.
3. Prepare 2 of courgettes.
4. Prepare 1 tin of tomato passata/sauce.
5. Prepare 1 handful of dried oregano.
6. You need of Salt and pepper.
7. Get 1 of chilli deseeded and finely chopped.
8. Take 1 of large onion, finely chopped.
9. Get 2 cloves of garlic, crushed.
10. Take 30-50 g of breadcrumbs.
11. Get 50 g of parmesan.
12. Get 1 of mozzarella ball.

Instructions to make Parmigiana Pasta Bake:

1. Chop the courgettes and aubergine into small cubes and toss them in some salt.
2. Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft.
3. Add the chilli, aubergine and courgettes and cook for about 10 mins.
4. Meanwhile; Boil a large pan of salted water and tip the pasta in. Cook according to the pack instructions till it’s soft but not too soft. Drain and tip into a large dish and leave aside..
5. When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning.
6. Bring the sauce to a simmer for 5 mins to coat the veg.
7. Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta..
8. Tear the mozzarella into smaller blobs and dot around the pasta. Grate over the Parmesan and sprinkle over the breadcrumbs and crack some more black pepper over the top to make a cheesy, crumby topping!.
9. Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy.

Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. It's best eaten straight away, but it can also be served cold. You can use the same method substituting courgettes or fennel for the aubergines - both are delicious. But do try making it with aubergines - you'll love it! Bring a large pot of salted water to a boil.

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