Pasta 'ncasciata with a Twist

Ingredients

• 400g (14 oz) penne pasta 400g (14 oz) penne pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 500g (1 lb) ground beef 500g (1 lb) ground beef
• 1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• 1 large eggplant, sliced 1 large eggplant, sliced
• 2 zucchinis, sliced 2 zucchinis, sliced
• 200g (7 oz) mozzarella cheese, grated 200g (7 oz) mozzarella cheese, grated
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
6. 6.
   Meanwhile, place the sliced eggplant and zucchini on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until tender.
7. 7.
   In a greased baking dish, layer half of the cooked penne pasta, followed by half of the meat sauce, roasted vegetables, mozzarella cheese, and Parmesan cheese. Repeat the layers.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Eggplant — Roasting the eggplant slices helps to remove excess moisture and enhances their flavor. Make sure to slice them evenly for even cooking.
• Zucchini — Slicing the zucchini into thin rounds ensures they cook through and become tender. Avoid overcooking to maintain their texture.

Tips & Tricks

• For a vegetarian version, substitute the ground beef with plant-based ground meat or crumbled tofu.
• Add a pinch of red pepper flakes to the meat sauce for a hint of spiciness.
• Experiment with different types of cheese, such as provolone or fontina, for a unique flavor profile.
• Make a larger batch and freeze individual portions for quick and convenient meals.
• Serve with a side of fresh salad to complement the richness of the dish.

Serving advice

Allow the Pasta 'ncasciata to rest for a few minutes after baking to allow the flavors to meld together. Serve it warm, garnished with fresh basil leaves for a pop of color and added freshness.

Presentation advice

To present the Pasta 'ncasciata beautifully, use a rectangular baking dish and layer the ingredients neatly. Sprinkle the top generously with grated Parmesan cheese for an enticing golden crust. Serve it in individual portions for an elegant touch.