A luxurious take on the pasta bake.
Even the most standard of pasta bakes will always hold a place in my heart, for they comfort me and remind me of my father’s cooking. This is no sentimental journey, though, it’s a proud, sophisticated and rather luxurious take on the bake. People can get a bit sniffy about the firm, low-moisture mozzarella sold in blocks. If eaten by itself it’s a very different beast to the buffalo, but it works brilliantly for grating or finely dicing in a dish or bake like this.
- 100ml olive oil
- 1 large aubergine, cut into 2cm dice (300g)
- 4 medium carrots, cut into 1.5cm dice (300g)
- 4 celery stalks, cut into 1.5cm dice (200g)
- 1 large onion, finely diced (170g)
- 3 garlic cloves, crushed
- 250g orzo pasta, rinsed
- 1 tsp tomato purée
- 380ml vegetable stock
- 3 tbsp fresh oregano, chopped, or 1½ tbsp thyme leaves
- grated zest of 1 lemon
- 120g hard mozzarella, cut into 1cm dice
- 40g Parmesan, grated
- 3 medium tomatoes, cut into 1cm thick slices (400g)
- 1 tsp dried oregano
- salt and black pepper
Preheat oven to 200ºC/180ºC Fan/Gas Mark 6.
Heat the olive oil in a large frying pan and add the aubergine. Cook for 8 minutes on a medium–high heat, stirring occasionally, until golden brown. Remove with a slotted spoon to kitchen paper and set aside. Add the carrot and celery to the pan and fry for 8 minutes. Transfer to kitchen paper. Reduce the heat to medium and add the onion and garlic. Cook for 5 minutes, stirring often. Add the orzo and tomato purée and cook for a further 2 minutes.
Remove the pan from the heat and pour in the stock, fresh oregano or thyme and lemon zest. Add the cooked vegetables, mozzarella, Parmesan, 1 teaspoon of salt and ½ a teaspoon of pepper. Mix well and transfer to an ovenproof dish, 21 x 27cm. Arrange the tomatoes on top and sprinkle with the dried oregano, along with a ¼ teaspoon of salt and a grind of black pepper.
Bake in the oven for 40 minutes, or until all the liquid has been absorbed and the pasta is cooked through. Remove, leave to settle for 5 minutes and serve.
If you wonder about a risotto full of Brussels sprouts, please trust me and set your doubts aside.
A fresh and flavourful starter dish from Plenty More by Yotam Ottolenghi.
This dish is inspired by South East Asian flavours and is all about building depth starting with the base, which uses prawn shells to make a rich and spicy broth.
If the flavours of autumn could be rolled into one, this meringue roulade would be the result: warming cinnamon, burnt honey, sweet apples and tangy orange come together to make a dessert fit for the festive season.
A courgette recipe that will convert even the most courgette-iffy eaters.
A simple but delicious egg recipe that’s perfect for breakfast, lunch or dinner.
The delicious Ottolenghi FLAVOUR dish inspired by aloo chaat.
A vibrant dish for your weekend brunch from Ottolenghi Test Kitchen: Shelf Love.
This dessert ticks all our flavour boxes.
Try your hand at this delicious recipe from Sahara Rose Ketabi.
Perfect for summer, enjoy this quick and delicious recipe from Sahara Rose Katabi.
Learn how to make the mince pies that Jenny brings to the Harvest Day picnic with her fellow apprentices.