Stuffed pasta

Name: Stuffed pasta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Aubergine (approx. 250 g); 1 red chilli pepper; 1 Garlic clove; 2 stem(s) Oregano; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 400 g large mussel noodles; 600 g ripe tomatoes; 100 g Bacon; 2 TABLESPOONS Tomato paste; 150 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Aubergine (approx. 250 g)
1 red chilli pepper
1 Garlic clove
2 stem(s) Oregano
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
400 g large mussel noodles
600 g ripe tomatoes
100 g Bacon
2 TABLESPOONS Tomato paste
150 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash, clean and chop the aubergine. Wash the chilli pepper, cut it open and scrape out the seeds. Chop the pod finely. Peel garlic and dice finely. Wash oregano, dab dry, pluck leaves from the stalks and chop coarsely.
2
Mix 2 tablespoons of olive oil, aubergine cubes, garlic, chilli pepper and oregano, season with a little salt and place in a casserole dish or baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash, clean and dice the tomatoes. Dice bacon as well. Heat 1 tablespoon of oil in a saucepan. Fry ham in it for 3-4 minutes until crispy, remove.
4
Add the tomatoes to the hot frying fat and roast for 1-2 minutes while turning. Stir in tomato paste and add stock. Simmer covered for about 5 minutes. Remove the aubergine vegetables and stir into the tomato sauce.
5
Season the sauce with salt, pepper and sugar. Pour the pasta into a sieve, drain and spread on a tea towel. Fill pasta with ragout and serve.