Pasta Bake with Mortadella and Vegetables
Pasta bake with mortadella and vegetables is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 onions
- 1 eggplant
- 80 g mushrooms
- 2 Garlic cloves
- 150 g mortadella
- 3 tbsp olive oil
- 1 tbsp Tomato Paste
- 100 g canned tomato puree
- 150 ml white wine
- Salt
- 250 g macaroni
- 2 tsp marjoram
- 100 g Mascarpone
- pepper (ground)
- 125 g mozzarella cheese
Instructions
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1.
Peel and dice the onions. Wash, trim, and cut the eggplant into about 1 cm cubes. Clean the mushrooms and halve or quarter them. Peel the garlic and press it through a press. Cut the mortadella into strips about 1 cm wide.
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2.
Heat olive oil in a pan and sauté the prepared ingredients. Stir in tomato paste and puree, pour in wine, and let everything simmer for 15 minutes.
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3.
Cook the pasta in plenty of boiling salted water until al dente.
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4.
Stir marjoram and mascarpone into the sauce. Season with salt and pepper. Drain the pasta and layer it with the sauce in a baking dish. Slice mozzarella thinly and spread over the top. Bake in a preheated oven at 200°C (middle rack) for about 10 minutes until golden brown.
