Pasta Gratin with Eggplant and Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g penne
- 250 g spinach leaves, thawed
- 1 point cream cheese, light
- 2 tablespoon tomato paste
- 1 cup milk
- 4 tablespoon heavy cream
- 1 onion (s)
- 1 clove garlic
- 1 small eggplant (s)
- olive oil
- salt and pepper
- Herbs, Italian
- 100 g ratin cheese or pizza cheese, rated
Print Recipe
Pin Recipe Instructions
- Cook the penne al dente.
- Cut the onion into slices and halve them again. Chop the garlic. In addition, cut the aubergines into approx. 1 cm thick slices.
- Heat a pan with plenty of olive oil and fry the onions and garlic until crispy. Take out and fry the aubergine slices brown in them, adding more oil every now and then. Then place on kitchen paper so that the excess oil can be soaked up.
- Mix the cream cheese with milk, tomato paste and cream until smooth. Season with salt, pepper, garlic, herbs and onions.
- Put 1 layer of aubergines in a baking dish as the bottom layer. Spread half of the pasta on top, then the spinach evenly. Spread half of the sauce on top, then sprinkle the eggplant, the rest of the pasta, the rest of the sauce and finally the cheese over it.
- Bake in the oven at 180 ° until the cheese has the desired color.
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