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🍝 Mixed Pasta Bake with Mortadella and Vegetables

654 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 eggplant
• 80 g mushrooms
• 2 garlic cloves
• 150 g mortadella
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 100 g tomato puree (from the package)
• 150 ml white wine
• salt
• 250 g macaroni
• 2 tsp marjoram
• 100 g mascarpone
• pepper (from the mill)
• 1 ball mozzarella (125 g)

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Wash the eggplant and cut it into approx. 1 cm cubes.
3. 3. Clean the mushrooms and cut them in half or quarters.
4. 4. Peel the garlic and press it through a garlic press.
5. 5. Cut the mortadella into approx. 1 cm wide strips.
6. 6. Heat olive oil in a large pan.
7. 7. Sauté the onions, eggplant, mushrooms, and garlic in the pan.
8. 8. Stir in the tomato paste and tomato purée.
9. 9. Deglaze the mixture with wine.
10. 10. Let the sauce simmer for 15 minutes.
11. 11. Cook the pasta in plenty of boiling salted water until al dente.
12. 12. Mix the marjoram with the mascarpone.
13. 13. Stir the mascarpone-marjoram mixture into the vegetable sauce.
14. 14. Season the sauce to taste with salt and pepper.
15. 15. Drain the pasta.
16. 16. Layer the pasta and sauce alternately in a baking dish.
17. 17. Slice the mozzarella into thin slices.
18. 18. Distribute the mozzarella slices evenly over the bake.
19. 19. Preheat the oven to 200 degrees.
20. 20. Bake the bake for approx. 10 minutes on the middle rack until golden brown.

Nutrition per serving

• kcal: 654
• Protein: 22 g · Fett/Fat: 36 g · Carbs: 53 g