My penne and cheese experimentation the other day inspired me to try more on the baked pasta theme. It’s quite different, and significantly more elaborate and… well, in fact bears no resemblance to the other recipe except that it contains penne and cheese (though a different type) and is baked in a glass dish.
What I used
About 300g of dried penne
One medium-large onion
One small aubergine
One yellow bell pepper
One red bell pepper
Three large (somewhat underripe) tomatoes
Ludicrous quantities of grated cheese (enough to cover the roasting dish)
One dried chilli pepper
About 1/2 tbsp coarse salt
The cheeses I used were turkish cheeses which the packages respectively claim them to be Eski Kasar and Kasar Peyniri. Kasar is apparently a kind of sheep milk cheese. They’re both semi-hard cheeses, with Eski Kasar tasting approximately like a milder parmesan and Kasar Peyniri approximating mozzarella. You could probably use those as substitutions.
What I did
There are quite a few steps in this, and it ended up taking a long time – about an hour and a half (though not requiring continuous attention).
I finely chopped the onion and peppers and cubed the aubergine. I roast this with olive oil, salt and the chilli pepper (which I flaked) at about 250C until it was fairly cooked.
Meanwhile I cooked the penne (deliberately undercooking it a fair bit). I coarsely chopped the tomatoes, and once the roast vegetables were cooked I added the pasta and tomatoes, mixed it up thoroughly and put it back in the oven at 200C.
After about 10 minutes I realised that the pasta wasn’t really cooking well enough, so I covered it in foil to keep the moisture in (you’d be surprised at how hard this is to do to a ridiculously hot glass baking tray…) and put it back in for another 15-20 minutes.
Once the tomatoes were looking suitably roast and the pasta was cooked I covered the top in grated cheese and put it back in to the oven until it was cooked (the desired end result was the top looking like a nicely cooked pizza topping). At that point, it was ready to serve.
This made a huge amount of food, and it’s really filling. I think I’m going to get at least another 3 meals out of this, quite possibly 4. Fortunately, it’s very nice. Mmm…
I’d do a few things differently – I’d use a little more chilli. The vegetables were only very mildly spicy (I think my dried chilli peppers are getting old and losing flavour). I’d like to use a bit less olive oil, but my experience is that those vegetables don’t roast as nicely without. I’d probably use a bit less cheese.
In terms of timing, I think I should have put the tomatoes in before the pasta (but after the other vegetables) and let them roast a little bit, and similarly let the pasta cook a little more so that it was slightly hard but edible at the point it went in.
Still, definitely something to make again.