Alla Norma & Butter Bean Pasta Bake

STEP 1

Pre heat the oven to 180°C fan & Line a baking tray.

STEP 2

Add the diced aubergine and the quartered tomatoes to the tray, drizzle with 2 tbs extra virgin olive oil, half the chilli flakes and season well with salt and freshly ground black pepper.  Toss to combine and place in the pre heated oven for about 30mins, giving it a mix halfway through.

STEP 3

In the meantime, add another 2 tbs olive oil to a pan and put on a medium heat with the diced red onion. Cook gently until soft and lightly caramelised.

STEP 4

Add the chopped basil stalks, remaining chilli flakes and grated garlic, continue to cook for a further minute or two, before adding the tomato puree. Stir to combine and add the plum tomatoes, crushing in clean hands as you add to the pan.

STEP 5

Fill the empty can to about 1/3 with water and swill around to collect the remaining tomato sauce, add to the pan and season well with salt and freshly ground black pepper. Let it simmer very gentle for about 15 minutes.

STEP 6

Meanwhile cook the pasta per packet instructions but deduct 3 minutes from the time, drain and set aside.

STEP 7

Take two small bowls and divide the ricotta between them, add 25g grated parmesan to each along with a ½ tsp olive oil and season well. In one bowl add the kefir/yogurt. Stir both well and set aside.

STEP 8

When the aubergine and tomatoes are golden and soft, remove them from the oven. Once the sauce has had its 15 minutes add them to tomatoes and stir well.

STEP 9

Finally add in the olives and butter beans and part cooked pasta. Stir to combine before emptying into a large baking dish. Push in a few basil leaves before adding dollops of the ricotta mix that does NOT include kefir and sprinkle the pasta with the mixed seeds/nuts or granola and the final 1 tbs olive oil.

STEP 10

Place back in the oven to cook through and the top crisp up, about 20 mins. Once ready remove from the oven and enjoy with a big dollop of the creamy ricotta kefir and a big mixed green salad.

STORAGE

All remaining pasta can be stored in an airtight containing or individual containers for lunches/dinners throughout the week.

Delicious hot and cold. Will keep about 5 days, can be re heated in the microwave or oven.