This delicious Pasta al Forno by Jamie Oliver is a simple, comforting dish that’s perfect for any occasion. With crispy aubergines, creamy mozzarella, and rich tomato sauce, it’s a quick, hearty meal the whole family will love. You can easily adapt it by using your favorite pasta or cheese.
Ingredients Needed
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, lightly crushed and left whole
- 2 basil stalks, roughly chopped
- 600ml (1 pint) tomato passata
- Abundant vegetable oil, for frying
- 500g (1lb 2oz) aubergines, cut into small cubes
- 300g (10 ½ oz) dried fusilli or spirali pasta
- Handful of basil leaves
- 1 ball of mozzarella cheese (about 125g/4 ½ oz), drained and roughly chopped
- 70g (2 ½ oz) grated Parmesan cheese
- Sea salt
How To Make Pasta Al Forno
- Preheat the oven: Preheat the oven to 180°C fan/200°C/gas mark 6.
- Make the sauce: Heat olive oil in a pan, add garlic and basil stalks. Cook for a few minutes, then add tomato passata. Simmer for 15-20 minutes, then remove and discard the garlic cloves.
- Fry aubergines: Heat plenty of vegetable oil in a large frying pan. Add the aubergine cubes in batches, frying each batch for about 5 minutes until golden brown. Drain on kitchen paper.
- Cook pasta: In a separate pot, cook pasta in salted boiling water according to the packet instructions until al dente. Drain well.
- Combine: In a bowl, combine the tomato sauce with the fried aubergines, cooked pasta, basil leaves, three-quarters of the mozzarella, and half the grated Parmesan.
- Bake: Pour the mixture into an ovenproof dish, topping with the remaining mozzarella and grated Parmesan. Bake for 20-25 minutes until golden brown.
- Rest: Remove from the oven and leave to rest for 5 minutes before serving.
Recipe Tips
- Fry aubergines in batches: Don’t overcrowd the pan when frying the aubergine cubes. This helps them cook evenly and become golden and crispy.
- Reheat oil between batches: After each aubergine batch, ensure the oil is hot again before adding the next batch. This ensures they fry properly.
- Cook pasta al dente: Make sure the pasta is slightly firm to the bite (al dente) before draining. It will hold its texture better when baked.
- Use fresh mozzarella: Fresh mozzarella gives a creamier texture and richer flavor than pre-shredded cheese, making your dish extra delicious.
- Let it rest before serving: After baking, let the pasta al forno rest for 5 minutes. This helps the flavors settle and makes it easier to serve.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta al forno cool to room temperature. Transfer it to an airtight container and store it in the fridge for 3 days.
- Freeze: Allow the dish to cool completely, then place it in a freezer-safe container or wrap it tightly in foil. Freeze for up to 2 months. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Heat a non-stick pan over medium heat, add the pasta with a splash of water, and stir occasionally for 5-7 minutes until warmed.
Nutrition Facts
Serving Size: 1 serving (276g)
- Calories: 520
- Total Fat: 32g
- Saturated Fat: 15g
- Total Carbohydrate: 26g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 31g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Aubergine
- Jamie Oliver Pasta Al Limone
- Jamie Oliver Pasta And Peas
- Jamie Oliver Pasta Primavera
Jamie Oliver Pasta Al Forno
Description
This delicious Pasta al Forno by Jamie Oliver is a simple, comforting dish that’s perfect for any occasion. With crispy aubergines, creamy mozzarella, and rich tomato sauce, it’s a quick, hearty meal the whole family will love. You can easily adapt it by using your favorite pasta or cheese.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C fan/200°C/gas mark 6.
- Make the sauce: Heat olive oil in a pan, add garlic and basil stalks. Cook for a few minutes, then add tomato passata. Simmer for 15-20 minutes, then remove and discard the garlic cloves.
- Fry aubergines: Heat plenty of vegetable oil in a large frying pan. Add the aubergine cubes in batches, frying each batch for about 5 minutes until golden brown. Drain on kitchen paper.
- Cook pasta: In a separate pot, cook pasta in salted boiling water according to the packet instructions until al dente. Drain well.
- Combine: In a bowl, combine the tomato sauce with the fried aubergines, cooked pasta, basil leaves, three-quarters of the mozzarella, and half the grated Parmesan.
- Bake: Pour the mixture into an ovenproof dish, topping with the remaining mozzarella and grated Parmesan. Bake for 20-25 minutes until golden brown.
- Rest: Remove from the oven and leave to rest for 5 minutes before serving.
Notes
- Fry aubergines in batches: Don’t overcrowd the pan when frying the aubergine cubes. This helps them cook evenly and become golden and crispy.
- Reheat oil between batches: After each aubergine batch, ensure the oil is hot again before adding the next batch. This ensures they fry properly.
- Cook pasta al dente: Make sure the pasta is slightly firm to the bite (al dente) before draining. It will hold its texture better when baked.
- Use fresh mozzarella: Fresh mozzarella gives a creamier texture and richer flavor than pre-shredded cheese, making your dish extra delicious.
- Let it rest before serving: After baking, let the pasta al forno rest for 5 minutes. This helps the flavors settle and makes it easier to serve.
Jamie Oliver Pasta Al Forno