Shecky’s

Baked Anelletti in Aubergine Crust

If you grew up on the canned goodness of little o-shaped noodles swimming in red sauce dotted with mini meatballs (otherwise known as SpaghettiOs), this recipe is for you! Yes, they come in a can and they’re processed, but they’re also absolutely delish. Preserve this childhood favorite by making this more nutritious but still delicious recipe from Apron and Sneaker’s food blog, Baked Anelletti in Aubergine Crust—we promise it’s just as fun to eat.

What You’ll Need: ½ pound anelletti pasta, 2 big aubergines (sliced lengthwise with about 1 cm. thickness), basil leaves, 1 small onion (chopped finely), 1 small carrot (chopped finely), 100 g. green peas (frozen or fresh), 75 g. ground beef, 75 g. ground pork, 100 ml. Marsala wine, 80 g. tomato concentrate, 400 g. tomato puree (canned or bottled), 1/4 cup water, extra virgin olive oil, salt & pepper, nutmeg (optional), 100 g. provola or caciocavallo (diced), 20 g. grated ricotta salata & 50 g. parmigiano reggiano.

What You’ll Do: Grill up eggplant slices and season with salt and extra virgin olive oil before setting aside. In small bowl, mix Marsala wine and tomato concentrate before putting aside. Next, saute chopped onions in saucepan with oil before adding chopped carrots (cook about 5 minutes). Add ground beef and pork until cooked through (about 8 minutes). Pour in Marsala mixture and tomato puree. Cook for 30 minutes. Start boiling water for pasta. Add peas to sauce and cook for another 15 minutes before adding torn basil leaves, nutmeg, salt and pepper. Once water is boiling, cook pasta for a little more than half the cooking time suggested (if it says 13 minutes, cook only 9 minutes). Mix pasta into sauce. Oil ring mold or baking dish with oil and cover it with a layer of breadcrumbs. Place grilled aubergine slices on bottom and sides of dish (use longer slices for the sides so you can fold them over). Mix pasta with cheese, saving a little of grated Parmesan for the top. Pour pasta into dish and fold over the side aubergine slices, adding an extra slice or two on top. Drizzle top with oil, breadcrumbs and grated Parmesan. Bake at 355 degrees for 30 minutes. After all that hard work, grab a fork and enjoy!

Image Credit: apronandsneakers.com