Faultless Vegetarian Pasta Bake | Mary Berry Everyday | Mary Berry

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

Soak the pasta in hot water to soften it.

Slice two good-sized aubergines and coat them evenly in olive oil and seasoning.

Place the aubergines in the oven at 180°C fan for about 20 minutes.

Make a white sauce by creating a roux with 50 g of butter and 50 g of flour, cooking it for a few moments.

Heat 1 pint of milk and add it little by little to the roux to create a smooth sauce.

Add Dijon mustard, pepper, salt, and 100 g of Parmesan cheese (keeping 2/3 for later) to the white sauce to make a cheese sauce.

Prepare the tomato sauce by mixing together 2 teaspoons of caster sugar, crushed garlic, and seasoning without cooking.

Add fresh basil to the tomato sauce mixture and stir well.

Begin assembling the dish with a third of the tomato sauce at the base.

Add dollops of the cheese sauce on top of the tomato sauce.

Layer the roasted aubergines on top of the sauces.

Add a layer of the soaked pasta, ensuring it goes right to the edges.

Repeat the layering process for another couple of layers, finishing with the last third of the sauces and aubergines.

Top with the remaining Parmesan cheese.

Cover with cling film and refrigerate if preparing in advance.

Bake in the oven at 180°C fan for about 40 to 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens