A hearty vegan baked pasta where boiled pasta is mixed with charred vegetables and tomato sauce, then baked in the oven. With the aroma of zucchini, eggplant, and pepper, it offers a rich dish without meat or dairy.
Boil the pasta in plenty of salted water for two minutes less than the package time so it stays al dente, then drain.
Heat most of the olive oil in a pan and sauté the garlic and chopped vegetables over medium-high heat until they release their liquid and soften. Add the strained tomatoes, oregano, and salt, and cook for a few minutes to thicken the sauce.
Toss the drained pasta with the vegetable sauce and spread it into a greased baking dish. Sprinkle breadcrumbs on top and drizzle with the remaining olive oil.
Bake in an oven preheated to 200°C until the top is crisp and golden. Let it rest for a few minutes and serve.
Important: Lightly sautéing the vegetables to cook off their liquid before baking prevents the pasta from becoming watery. Contains gluten. Baked pasta can be kept in the fridge for a few days and reheated until the top is crisp again.
Cooking the pasta al dente keeps it from falling apart and lets it finish at the right texture while baking in the oven. The breadcrumbs and olive oil sprinkled on top form a crisp, cheese-free crust.
Admin DadaGastro · verified in test kitchenPişirme süresi fırın tipine göre değişir mi?
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