Aubergine, ricotta and ’nduja paccheri

Name: Aubergine, ricotta and ’nduja paccheri
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 large or 3 small aubergines; 5 tbsp olive oil; 2 banana shallots, finely chopped; 2 garlic cloves, finely chopped; 2 tbsp ’nduja; 1 tsp dried oregano; 2 x 400g tins good-quality cherry tomatoes; 300g dried paccheri pasta (see Tips); Finely grated zest and juice ½ lemon; 2 tbsp whole milk; 250g ricotta; 40g parmesan, finely grated

Portion size: Serves 4
Hands-on time 25 min, oven time 55 min
Difficulty: easy

Freezable

Emily Gussin

Food producer and sustainability lead, delicious.

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Fiery ’nduja and creamy ricotta are natural companions for meltingly tender roasted aubergine in this baked pasta dish, bringing together the best of southern Italian flavours.

If you love aubergine, explore our 21 best aubergine recipes.

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Ingredients

2 large or 3 small aubergines
5 tbsp olive oil
2 banana shallots, finely chopped
2 garlic cloves, finely chopped
2 tbsp ’nduja
1 tsp dried oregano
2 x 400g tins good-quality cherry tomatoes
300g dried paccheri pasta (see Tips)
Finely grated zest and juice ½ lemon
2 tbsp whole milk
250g ricotta
40g parmesan, finely grated

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Method

Heat the oven to 180°C fan/gas 6. Cut the aubergines into thin discs and arrange in a single layer on a baking tray (or two). Season and evenly drizzle over 4 tbsp of the olive oil. Bake for 25-30 minutes until tender.
Meanwhile, heat the remaining tbsp oil in a saucepan, then add the shallots with a pinch of salt and cook for about 6 minutes until softening. Add the garlic and ’nduja and cook for another minute, stirring. Add the oregano and tomatoes, swill the tins out with a little water and add that too. Simmer gently until the aubergines are ready. Bring a large pan of salted water to the boil, cook the paccheri for 2 minutes less than the pack instructions, then drain.
In a bowl, stir the lemon zest and milk into the ricotta and season with black pepper. Stir the drained pasta into the tomato sauce along with the lemon juice. Season, then scrape half the pasta mixture into a deep oven dish (about 20cm x 30cm). Top with half the aubergines, then dot half the ricotta mixture over the top. Repeat the layers with the rest of the pasta, aubergines and ricotta, then scatter over the parmesan. Bake for 20-25 minutes until golden and bubbling. Leave to rest for 5 minutes before serving.
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