Palermo-style baked anelletti

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Mixed ground meat50 g
• Peas40 g
• Eggplant80 g
• Tomato passata120 g
• Caciocavallo20 g
• Breadcrumbs5 g
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash and trim the aubergine and cut it into cubes of about 1.5 cm; toss them with the olive oil and a pinch of salt, spread them on a lined baking tray and roast for 15 minutes, until golden and soft.
2. Meanwhile brown the mince in a non-stick pan over medium-high heat for 5 minutes, breaking it up, until it is no longer pink.
3. Add the tomato passata, the peas, a pinch of salt and some torn basil; cover and cook over low heat for 20 minutes, until the ragù is thick and the peas are tender.
4. Meanwhile bring the pasta water to the boil, salt it and cook the anelletti for half the time on the packet, so they finish cooking in the oven without going soft.
5. Dice the caciocavallo. Drain the anelletti and toss them with the ragù, the aubergine and half the caciocavallo.
6. Tip everything into a cocotte greased with a few drops of oil, top with the remaining caciocavallo and sprinkle with the breadcrumbs.
7. Bake at 200 °C for 20 minutes, until a golden crust forms on top; let it rest for 5 minutes before serving.