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Kids Friendly Aubergine Pasta Bake

Kids Friendly Aubergine Pasta Bake

Get the little ones involved and have some fun together! From dancing in the kitchen to learning about food, an easy recipe which your kids are going to love. This Pasta Bake tastes great both hot & cold and can be frozen in portion-sizes for up to 3 months prior to adding the plant-based ‘cheeze’.

60 mins

4 people



1 medium-size aubergine, cubed
A sprinkle of salt
1 tbsp and 1 tbsp Mr Organic Olive Oil
½ onion, chopped
500ml of vegetable broth
2 crushed garlic cloves
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
Salt & pepper to taste
2-3 tbsp dairy-free cream 'cheeze'
Vegan 'cheeze' to top (optional)
Fresh parsley or basil to serve


1. Cook the fusilli to about ¾ of the time mentioned on the packaging instructions, then

drain and set aside.

2. Coat the aubergine cubes in 1 tbsp olive oil and sprinkle with a little salt, then transfer

to the preheated oven at 200C for 12-15 minutes until softened.

3. eat another tablespoon of olive oil in a non-stick pan and saute both onion and

garlic, then pour in the passata. Stir the herbs (basil, thyme, oregano) and add 2

tablespoon of Mr Organic Balsamic Vinegar. Bring to a simmer and cook for 5

minutes, the season to taste with salt and pepper and stir in the cooked fusilli and

aubergine cubes.

4. Transfer to an ovenproof dish and spoon 2-3 tablespoons of dairy-free cream cheese

in between the layers of pasta. Top with grated vegan cheese (optional).

5. Bake in the middle of the oven for 20-25 minutes at 190C or until golden on top. This

aubergine pasta bake tastes delicious served with fresh herbs on top.

Which of our products do you need for this recipe?

Mr Organic product
Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Passata (400g)
Mr Organic product
Balsamic Vinegar of Modena
Mr Organic product
Mr Organic logo TRANSPARENT

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