Gratin of pasta with 3 flavours (bolognese, aubergine, ricotta)

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Gratin of pasta with 3 flavours (bolognese, aubergine, ricotta)

Gratin of pasta with 3 flavours (bolognese, aubergine, ricotta)

Number of people

450 g pasta (butterfly or pinnate)

120 g bolognese sauce with spices

1/2 can peeled tomato and juice (about 200g)

1 eggplant

150 g ricotta cheese

100 g grated Gruyère cheese

Fresh or dried basil

1 bay leaf

Brown sugar

Olive oil

Balsamic vinegar



Preparation: 15 min
Cooking time: 35 min
Step 1
Heat 1 litre of water for the pasta.
Step 2
In a saucepan pour the Bolognese sauce, tomatoes, bay leaf, add a small cap of olive oil and a small spoon of brown sugar. Season with salt and pepper. Put to reheat for 10 min.
Step 3
Put the leather pasta in.
Step 4
Wash and thinly slice the eggplant.
Step 5
In a large frying pan, heat a small spoonful of olive oil. Put the eggplant slices in, sprinkle with a teaspoon of brown sugar. When they start to soften and the pan is dry, deglaze with 1 cap of balsamic vinegar and a little water, finish with leather as well.
Step 6
Then put them in the blender, add salt and pepper.
Step 7
Preheat your 180° thermostat oven.
Step 8
Drain and store half of the pasta. Pour the rest into the sauce pan and mix well (remove the bay leaf).
Step 9
Line the bottom of the gratin dish with it and cover with the aubergines.
Step 10
Wash the pan and then mix the rest of the pasta with the riccotta, basil and a cap of olive oil, salt and pepper.
Step 11
Pour into the dish and cover with grated Gruyère cheese.
Step 12
Brown in the oven for about 15/20min and serve hot!
Author's note
Serve with a salad. Delicious to reheat the next day.

I add my grain of salt

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