Parmigiana Pasta Bake

This pasta bake is made with our deliciously creamy dairy free parmigiana sauce, and topped with a crunchy cauliflower crumb. The ultimate comfort food that contains lots of yummy veg!

50 mins

3-4 people

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INGREDIENTS

2 Tbsp. Mr Organic Olive Oil

1 aubergine

1 jar Mr Organic Dairy Free Parmigiana Sauce

Water

1/2 head cauliflower, cut into florets

1 tsp. garlic powder

2 Tbsp. nutritional yeast (optional)

Salt and pepper

1 box Mr Organic Gluten Free Oat Mezze Rigatoni

4 Tbsp Breadcrumbs

METHOD

1. Preheat your oven to 180C.

2. Slice the aubergine about 1 cm thick, then cut the slices into bite-size chunks. Fry in a little olive oil until softened, about 5-10 minutes.

3. In a large bowl, mix the Parmigiana sauce with 2 jars of water, then stir in the cooked aubergine.

4. Steam the cauliflower florets for about 5-8 minutes. Place the cooked cauliflower in a food processor and pulse until it turns into a cauliflower rice. Season the cauliflower with salt and pepper, garlic powder and nutritional yeast (optional).

5. Stir the uncooked pasta into the sauce and transfer to an oven safe dish. Top with the cauliflower rice, then sprinkle with breadcrumbs. Cover with kitchen foil and transfer the dish to the oven.

6. Bake for 20 minutes, then uncover and bake for a further 10 mins or until the top is nice and crispy.