Baked Pasta and Pork Gratin
ready in 1 hr 20 min.
- 3 Tbsps olive oil
- 2 onions (diced)
- 1 small Eggplant (diced)
- 1 cup button Mushrooms (halved or quartered)
- 2 cloves garlic cloves (crushed)
- 1 cup Mortadella (cut into strips)
- 1 Tbsp tomato puree
- ½ cup tomato passata
- ⅔ cup dry white wine
- 5 cups macaroni
- 2 tsps dried marjoram
- ½ cup Mascarpone
- ½ cup fresh Mozzarella (sliced)
How healthy are the main ingredients?MascarponeMozzarellaMushroomolive oilgarlic clovemarjoram
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.
Heat the oil in a frying pan and fry the onions, aubergine, mushrooms, garlic and Mortadella. Stir in the tomato puree and the tomato passata, add the wine and simmer for 15 minutes.
Cook the pasta in plenty of boiling salt water until al dente.
Mix the marjoram and the mascarpone into the sauce and season to taste with salt and ground black pepper.
Drain the pasta and transfer into the prepared baking dish. Cover with the sauce and top with the mozzarella.
Bake for around for about 10 minutes until golden brown.