Ingredients
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3 tbsp Olive oil
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4 diced into Small cubes Carrot
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2 diced Celery rib
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1 large finely diced Onions
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2 tbsp chopped Thyme
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4 cloves Garlic
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1 large eggplant
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3 medium Tomatoes
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2 tbsp Tomato paste
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500g/18oz short pastai used Diatlini
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2 cups chicken stock
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1/2 cup Red wine
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300g/11oz Mozzarella cheese
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50g/1.5 oz Gouda cheese
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1 tbsp Kosher Salt
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1 tbsp Black Pepper
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50g/1.5 oz Parmesan cheese
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2 tbsp chopped parsley
Directions
Baked Diatlini pasta is a great choice when going for a cheesy runny sauce baked pasta dish.
There is something natural and correct about baking pasta, it absorbs all the fluids of the casserole, becoming united with the sauce and vegetables. baking pasta is tricky as well, we don’t want to get a soggy pasta, it needs to remain its consistency presence and in order to reach it we need to be very accurate.
In this recipe I used Diatlini but every short pasta will do, like Cavatelli, Orzo, Conchiglie, Pastina etc will do great here, the idea is to have a bite size pasta along with the vegetables so it would be easy to eat and you will get pasta and vegetables in every bite.
It’s important to use good Mozzarella , it doesn’t have to be Mozzarella di Bufala although it’s the best quality , any cow Mozzarella will do just fine as long its fresh its fresh.
Why is Baked Diatlini pasta recipe working ?
When entertaining we have our hands full with a few dishes, some are fresh that are made on the spot and some needs to be prepared in advance.
I like to make as many ‘auto pilot’ dishes as possible, stick it in the oven and serve when guests arrive, this is exactly the idea in the baked diatlini pasta, it’s an amazing dish that will get your guests to ask for the recipe and it also a fairly easy and comfortable dish to make.
The necessary ingredients for the baked diatlini pasta are simple, some vegetables, a few kinds of cheese, chicken stock and wine.
We can play with the ingredients, it’s completely up to you, it’s possible to add different vegetables, other kinds of cheese and even add meat or chicken making it more of a casserole style.
Steps
1
Done
30 minutes
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perpetration and cookingpreheat oven to 200c/400F. |
2
Done
40 minutes
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finishing |