Long live the baked pasta! Incredibly rich, simple to prepare greedy and easily manageable as a takeaway preparation it is a real joker that we often underestimate. In fact, among the strong points of this dish we find the great variety of versions that allows us to never get bored. Here then 5 versions to try and try again that will turn the pasta and baked eggplant into one of your favorite dishes.

With spaghetti

Let's start with an unusual version that will win you over. Prepare an eggplant cream by baking an aubergine cut long and engraved on the surface which you will season with oil and salt. Once cooked, remove the pulp with a spoon and blend it with a two tablespoons of extra virgin olive oil, half a clove of garlic and two tablespoons of toasted pine nuts. Once boiled drain the spaghetti very al dente, season them with the cream and transfer them to a well-oiled baking dish, laying them in small nests that you will have made by wrapping them on a spoon with the help of a fork. Sprinkle with grated pecorino, season with pepper and bake for 10 minutes at 180 ° C. Complete to taste with fried aubergines, toasted pine nuts and marjoram leaves.

With paccheri

To prepare this version, cook the aubergines in small pieces with extra virgin olive oil and a pinch of salt. Add them to the fresh tomato sauce that you have prepared and left to cool. Boil the paccheri in boiling water and drain very al dente: season with the sauce and the aubergines and pour into an oven dish, alternating a generous grating of salted ricotta with each layer of pasta. Bake at 180 ° C for 20 minutes.

With fusilli

For the baked fusilli and aubergines, prepare an emulsion with extra virgin olive oil, reduced dried mint and minced garlic. Use one part to brush the aubergines you are going to cook in the oven after cutting them into cubes. Boil the fusilli, drain them al dente and season with the emulsion. Pour into an oven dish by combining the baked aubergines, cherry tomatoes and complete with slices of spicy provola. Bake at 180 ° C for about 10 minutes and serve complete with fresh basil leaves.

With rigatoni

Remove the tomatoes from their seeds, cut them into cubes and sauté them in a pan with a clove of garlic, extra virgin olive oil and a pinch of salt for about ten minutes and set aside. Fry an eggplant cut into cubes and let it rest on a baking sheet covered with absorbent paper. Boil the rigatoni, drain well al dente and toss with the tomatoes and aubergines, add the provola in flakes and bake at 180 ° C for 15 minutes.

With cannelloni

Prepare a delicate sauce with fresh tomatoes and cook the aubergines in a pan with extra virgin olive oil and a pinch of salt (to obtain a more delicate effect, remove the peel). Blanch the cannelloni in salted water for 4 minutes, fill them with the sauce, the aubergines and a spoonful of ricotta. Place in a baking dish pouring on the base and between a cannelloni and the other, some spoonfuls of the sauce mixed with the ricotta. Bake at 200 ° C for 20 minutes and serve with fresh basil.

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