Chef Clodagh McKenna’s Summer Pasta Bake with Kerrygold Dubliner Cheese

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Cook pasta in a large pot of boiling water for about 5-6 minutes until al dente; drain and set aside.

Slice onion and add to a cast-iron pan with melted Irish butter; sauté until translucent.

Add crushed garlic to the pan with the onion and cook briefly.

Slice aubergine into small pieces and add to the pan; sweat with sea salt.

Add almonds to the pan and stir to combine with the onion and aubergine.

Add capers for a salty flavor and stir well.

Add cherry tomatoes to the pan and mix everything together; let the tomatoes burst and release their flavor.

Zest and juice a lemon, adding both to the mixture in the pan for extra flavor.

Mix breadcrumbs with melted Irish butter and Dubliner cheddar cheese to create a topping.

Combine the cooked pasta with the vegetable mixture in the pan, ensuring everything is well mixed.

Top the pasta mixture with the breadcrumb and cheese topping.

Bake in the oven at medium-high heat for about 10 minutes until the topping is crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens