Yes, I know it’s summer and it’s hot, and turning on the oven is crazy, but the baked stuffed paccheri with eggplant and smoked cheese is such a delicious dish that I decided to make the sacrifice, hehe!
These homemade baked casseroles are stringy, appetizing, and definitely very flavorful!
On the blog, we already have these oven-baked main course recipes published:
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I have opened a channel with recipes available to everyone and for free on WhatsApp, no notifications, and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1 lb paccheri
- 1.75 lbs eggplant
- 14 oz smoked cheese
- 2 cups tomato sauce
- 2 cloves garlic (crushed and without the green core)
- 1 onion
- 4 tbsp extra virgin olive oil
- to taste Grana Padano cheese, grated
- to taste salt
- to taste basil
Tools
#ADV
- High-sided Saucepans
- Knives
- Chopping Boards
- Colander
- Wok
Steps
1) For this recipe, first, I put the extra virgin olive oil in the wok with the garlic cloves (which will be removed later) and the chopped onion, letting them sauté for a few minutes over medium heat.
2) Meanwhile, I wash, remove the stalk, and dice the eggplant.
3) As soon as the base of the sauté is golden brown, I add the eggplant and continue cooking over medium heat, stirring for about 15 minutes.
4) Now, I just need to pour in the tomato sauce and a generous amount of fresh basil, torn with fingers, and continue cooking over low heat for another 20 minutes.
5) While the baked pasta sauce with eggplant is cooking, I boil the pasta in salted boiling water, draining it about halfway through the cooking time indicated on the package.
6) I pour the pasta into the pan containing the eggplant sauce, also adding part of the grated cheese I decided to add, carefully mixing the paccheri to be baked.
7) Now I take a baking dish that can contain all this goodness and make a first layer of seasoned paccheri, then adding the slices of smoked cheese, and then put more paccheri, etc.
8) I finish with a nice sprinkle of the remaining grated cheese and immediately put it in a preheated static oven at 375°F, cooking this delicious eggplant, smoked cheese, and tomato pasta casserole!
9) When cooking is complete, I let the baked pasta cool for about 5 minutes, and we can happily go to the table to enjoy the baked paccheri with eggplant and smoked cheese!
Enjoy your meal!
Annalisa
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Annalisa says…
For this baked casserole with eggplant it’s mandatory to use stringy cheeses, so besides smoked cheese, you can use provolone, galbanino.
I wouldn’t use taleggio which has a particular aroma, but if you like it, as always, adapt the recipe to your tastes and those of your family! It’s always a pleasure to be here ♥
