Mary Berry Melanzane Pasta Recipe

Mary Berry’s Melanzane Pasta is a delightful, comforting dish that combines tender eggplant (melanzane) with a rich tomato sauce, fresh herbs, and melted cheese, all tossed with pasta. This vegetarian-friendly dish is full of Italian-inspired flavors and makes for a satisfying meal that’s perfect for family dinners or casual entertaining.

What is Mary Berry Melanzane Pasta?

Mary Berry’s Melanzane Pasta is a baked pasta dish that combines eggplant, tomatoes, garlic, and herbs, topped with cheese. The eggplant is cooked until soft and slightly caramelized, adding a depth of flavor that pairs perfectly with the tomato-based sauce and pasta. It’s often baked to give it a golden, bubbly cheese topping, making it a comforting and flavorful meal.

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• Mary Berry Thai Chicken Curry
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Why You Should Try This Recipe

• Rich and Flavorful: The combination of eggplant and tomatoes creates a deep, savory flavor.
• Vegetarian-Friendly: A satisfying meal without meat.
• Family-Friendly: Mild flavors that appeal to all ages.
• Easy to Prepare: Simple ingredients with a classic Italian twist.
• Perfect for Leftovers: Tastes even better the next day.

Ingredients Needed to Make Mary Berry Melanzane Pasta

• 2 Medium Eggplants (cubed): Adds a meaty texture and flavor.
• 3 tbsp Olive Oil: For sautéing the eggplant and garlic.
• 1 Onion (finely chopped): Adds a sweet, savory base.
• 2 Garlic Cloves (minced): Enhances the sauce with a deep aroma.
• 400g Canned Chopped Tomatoes: Forms the base of the tomato sauce.
• 1 tbsp Tomato Paste: Adds richness and depth to the sauce.
• 1 tsp Dried Oregano: Adds a classic Italian herb flavor.
• Fresh Basil Leaves (handful, torn): Adds freshness and aroma.
• Salt and Pepper (to taste): For seasoning.
• 300g Pasta (penne or rigatoni): Holds the sauce well.
• 100g Mozzarella Cheese (grated): For a melty, gooey topping.
• 50g Parmesan Cheese (grated): Adds a sharp, salty flavor.

Equipment Needed

• Large Skillet or Frying Pan: For cooking the eggplant and sauce.
• Large Pot: For boiling pasta.
• Baking Dish: For assembling and baking the pasta.
• Wooden Spoon or Spatula: For stirring.
• Measuring Cups and Spoons: For precise measurements.

Instructions to Make Mary Berry Melanzane Pasta

Step 1. Prepare the Eggplant

Preheat your oven to 200°C (180°C fan) or 400°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed eggplant and cook for 5-7 minutes until softened and lightly golden. Remove the eggplant from the skillet and set it aside.

Step 2. Sauté the Onion and Garlic

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Step 3. Make the Tomato Sauce

Add the canned chopped tomatoes, tomato paste, and dried oregano to the skillet with the onions and garlic. Stir well, then season with salt and pepper. Simmer the sauce for 10 minutes until it has thickened slightly. Add the cooked eggplant back into the sauce, along with the torn basil leaves.

Step 4. Cook the Pasta

While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.

Step 5. Assemble the Pasta Bake

Combine the cooked pasta with the tomato-eggplant sauce, stirring to coat the pasta evenly. Transfer the mixture to a baking dish, spreading it out evenly. Top with grated mozzarella and Parmesan cheese.

Step 6. Bake the Pasta

Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 7. Serve and Enjoy

Remove the pasta from the oven and let it cool slightly before serving. Garnish with extra basil leaves if desired and serve hot.

What Goes Well With Mary Berry Melanzane Pasta

• Garlic Bread – Perfect for soaking up the sauce.
• Side Salad – A fresh green salad complements the rich flavors.
• Roasted Vegetables – Add more veggies to the meal.
• Antipasto Platter – For an Italian-inspired spread.
• A glass of Red Wine – Complements the flavors beautifully.

Expert Tips for Making the Best Melanzane Pasta

For the best results, keep these tips in mind:

• Salt the Eggplant – If you prefer, sprinkle the eggplant with salt and let it sit for 15 minutes to remove any bitterness, then rinse and pat dry.
• Use Fresh Basil – Fresh basil adds a vibrant flavor that dried basil can’t match.
• Cook Pasta Al Dente – Slightly undercooking the pasta keeps it firm during baking.
• Let It Rest – Allow the dish to rest for a few minutes after baking for easier serving.
• Broil for Extra Crispness – Broil for the last 2 minutes for a bubbly, golden cheese topping.

Easy Variations of Mary Berry Melanzane Pasta

Try these variations for a unique twist:

• Add Zucchini – Adds more veggies and flavor.
• Use Different Cheeses – Try Fontina or Pecorino for a different flavor.
• Make It Spicy – Add red pepper flakes for a touch of heat.
• Add Ground Meat – Add cooked sausage or ground beef for a non-vegetarian version.
• Add Mushrooms – Sautéed mushrooms add extra earthiness.

Best Practices to Store Mary Berry Melanzane Pasta

• Refrigerate Leftovers – Store in an airtight container in the fridge for up to 3 days.
• Freeze for Longer Storage – Freeze in portions for up to 2 months.
• Thaw in the Fridge – If frozen, thaw in the fridge overnight before reheating.

Best Practices to Reheat Mary Berry Melanzane Pasta

• Oven Reheat – Reheat in a preheated 180°C (350°F) oven for 15-20 minutes, or until hot.
• Microwave Reheat – Heat individual portions in the microwave, stirring halfway through.
• Add a Splash of Water – If the pasta has dried out, add a little water or extra sauce when reheating.

How Can I Make Mary Berry Melanzane Pasta Healthier?

• Use Whole Wheat Pasta – Adds fiber and nutrients.
• Add More Vegetables – Zucchini, bell peppers, or spinach can increase the veggie content.
• Use Low-Fat Cheese – Opt for a lighter cheese option.
• Reduce Olive Oil – Use a little less olive oil to lower calories.
• Serve with a Side Salad – Balance the dish with fresh greens.

Nutrition Value (per serving)

• Calories: 400
• Carbohydrates: 55g
• Protein: 12g
• Fat: 15g
• Fiber: 6g
• Sugar: 8g

FAQs

Can I Make Mary Berry Melanzane Pasta Ahead of Time?

Yes, Mary Berry Melanzane Pasta can be made ahead. Prepare the pasta and sauce, combine them in a baking dish, and let cool completely. Cover and refrigerate for up to 2 days. When ready to eat, bake as directed, adding a few extra minutes to ensure it’s fully heated through.

How Do I Keep the Eggplant from Becoming Bitter?

To remove any bitterness from the eggplant, sprinkle the cubed pieces with salt and let them sit for about 15 minutes. Rinse and pat dry before cooking. This helps remove moisture and any potential bitterness, resulting in a milder flavor.

Can I Freeze Melanzane Pasta?

Yes, Melanzane Pasta freezes well. Once cooled, transfer the baked pasta to an airtight container and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven until hot.

What Type of Pasta Works Best with Melanzane Sauce?

Short pasta types like penne, rigatoni, or fusilli work best as they hold the sauce well and make each bite flavorful. These pasta shapes also bake well, keeping their texture when combined with the sauce and cheese.

Final Words

Mary Berry’s Melanzane Pasta is a comforting, vegetarian pasta dish with rich flavors and a satisfying cheesy topping. This recipe combines the savory taste of eggplant with a classic tomato sauce and gooey melted cheese, making it a dish that will delight the whole family. Serve with a side salad or garlic bread for a meal that’s sure to please!

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