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Before you jump to Parmigiana Pasta Bake recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Eating Apples Is Good.
On TV as well as in magazines everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? This is a thing that many individuals live by and they also ensure their children are eating at least one apple a day. This thought can be found in country’s all around the world and people follow it as gospel with out ever discovering why they should eat an apple a day. In this article we are going to be examining apples to see if they really are a food which will help to keep you healthy.
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I really hope I have revealed some good information that explained why apples are so good. Something you should recognize is that we only mentioned a portion of the benefits of eating apples. Every one of the benefits would take us too much time to include in this article, but the information is out there. I am hoping that the next time you go to the supermarket you wind up getting plenty of apples. It can definitely help your health and wellbeing for short term as well as for the long haul.
We hope you got insight from reading it, now let’s go back to parmigiana pasta bake recipe. To make parmigiana pasta bake you need 12 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Parmigiana Pasta Bake:
- Prepare 500 g short curly pasta (we used gemelli)
- Get 1 small aubergine
- Provide 2 courgettes
- Prepare 1 tin tomato passata/sauce
- Get 1 handful dried oregano
- Get Salt and pepper
- Provide 1 chilli deseeded and finely chopped
- Prepare 1 large onion, finely chopped
- Take 2 cloves garlic, crushed
- Take 30-50 g breadcrumbs
- Get 50 g parmesan
- Provide 1 mozzarella ball
Steps to make Parmigiana Pasta Bake:
- Chop the courgettes and aubergine into small cubes and toss them in some salt
- Fry the onion and garlic in a large pan with a little olive oil for 5 mins or until soft
- Add the chilli, aubergine and courgettes and cook for about 10 mins
- Meanwhile; Boil a large pan of salted water and tip the pasta in. Cook according to the pack instructions till it’s soft but not too soft. Drain and tip into a large dish and leave aside.
- When the aubergine and courgettes are soft, pour in the tomato tin and stir in the oregano and seasoning
- Bring the sauce to a simmer for 5 mins to coat the veg
- Pour the vegetable mix over the pasta and stir so the pasta is coated and the vegetables are mixed among the pasta.
- Tear the mozzarella into smaller blobs and dot around the pasta. Grate over the Parmesan and sprinkle over the breadcrumbs and crack some more black pepper over the top to make a cheesy, crumby topping!
- Bake in the oven (around 180-200c) for 30-40 mins until the topping is golden and crispy
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