Baked Pasta and Pork Gratin

Name: Baked Pasta and Pork Gratin
Total time: 1 h 20 min
Yield: 4
Ingredients: 3 tablespoons olive oil; 2 onions (diced); 1 small Eggplant (diced); 1 cup button Mushrooms (halved or quartered); 2 cloves garlic (crushed); 1 cup Mortadella (cut into strips); 1 tablespoon tomato puree; 0.5 cup tomato passata; 0.667 cup dry white wine; 5 cups macaroni; 2 teaspoons dried marjoram; 0.5 cup Mascarpone; 0.5 cup fresh Mozzarella (sliced)

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Recipe author: EAT SMARTER

My cookbook

817

calories

Calories

50 min.

Preparation

1 hr 20 min.

Ready in

easy

Difficulty

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Ingredients

for 4 servings

3 tablespoons

olive oil

onions (diced)

small Eggplant (diced)

1 cup

button Mushrooms (halved or quartered)

2 cloves

garlic (crushed)

1 cup

Mortadella (cut into strips)

1 tablespoon

tomato puree

½ cup

tomato passata

⅔ cup

dry white wine

5 cups

macaroni

2 teaspoons

dried marjoram

½ cup

Mascarpone

½ cup

fresh Mozzarella (sliced)

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Preparation steps

Step 1/6

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.

Step 2/6

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.

Step 3/6

Cook the pasta in plenty of boiling salt water until al dente.

Step 4/6

Mix the marjoram and the mascarpone into the sauce and season to taste with salt and ground black pepper.

Step 5/6

Drain the pasta and transfer into the prepared baking dish. Cover with the sauce and top with the mozzarella.

Step 6/6

Bake for around for about 10 minutes until golden brown.

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