Chorizo, Pepper & Eggplant Pasta Bake Recipe

Name: Chorizo, Pepper & Eggplant Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces chorizo sausage, sliced; 2 large red peppers, deseeded and sliced; 1 eggplant, cut into 1in cubes; 1 garlic clove, peeled and chopped; 2 tablespoons balsamic vinegar; 2 teaspoons artificial sweetener; 14 ounces chopped tomatoes; 1 tablespoon basil, torn; 14 ounces penne; 5 ounces mozzarella cheese, cut into cubes; 4 ounces parmesan cheese, grated; 1 pinch salt and pepper

Servings: persons

7 ounces chorizo sausage, sliced
2 large red peppers, deseeded and sliced
1 eggplant, cut into 1in cubes
1 garlic clove, peeled and chopped
2 tablespoons balsamic vinegar
2 teaspoons artificial sweetener
14 ounces chopped tomatoes
1 tablespoon basil, torn
14 ounces penne
5 ounces mozzarella cheese, cut into cubes
4 ounces parmesan cheese, grated
1 pinch salt and pepper

1
Preheat the oven to 350u00b0F.
2
In a large frying pan cook the chorizo sausage for about two minutes until.
3
golden. Transfer to a bowl with a slotted spoon leaving the lovely flavoured oil in the pan.
4
Add the peppers and eggplant and cook over a low heat for 10 minutes until golden around the edges. Add the garlic and cook for a minute.
5
then add the vinegar and sweetener and stir until bubbling and reduced. Add the chopped tomatoes and torn basil and cook for a further 2-3 minutes. Season with salt and pepper.
6
Meanwhile in a large pan of water, cook the pasta according to packet.
7
instructions until al dente. Once cooked, drain the pasta and return it to the pan.
8
Add the sauce and the cubes of mozzarella and mix well. Transfer to a large dish and sprinkle over the parmesan cheese.
9
Bake in a preheated oven for 20-25 minutes until golden and serve with a large mixed salad and some crusty Italian bread.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces chorizo sausage, sliced, 2 large red peppers, deseeded and sliced, 1 eggplant, cut into 1in cubes, 1 garlic clove, peeled and chopped, and more.

Yes, Chorizo, Pepper & Eggplant Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo, Pepper & Eggplant Pasta Bake

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