Summer Pasta Bake

Cook:  15 Minutes
Serves:  2

7oz pasta shells, (I use conchiglie but you can also use penne or macaroni)

olive oil

4 cloves of garlic, crushed

1 onion, diced

1 large eggplant, diced

12 cherry tomatoes, halved

2 teaspoons capers, rinsed

12 basil leaves, torn into small pieces

1 lemon, zest

2oz butter, melted

3.5oz whole almonds, roughly chopped

3.5oz panko breadcrumbs

3oz Kerrygold Dubliner Cheese, finely grated

sea salt and freshly ground black pepper


Pre-heat your oven to 350°F.

Place a saucepan of water over a high heat and bring to the boil, season with sea salt. When the water is boiling, reduce to simmer and stir in the pasta shells. After 5 minutes, when the pasta is still al dente, remove from the heat and drain the pasta.

Place a skillet or frying pan over a medium heat, add a tablespoon of olive oil, follow by adding the garlic and onions and cook for 3 minutes. Then add the eggplant and cook for a further 3 minutes.

Stir in the tomatoes, capers and pasta and mix until all the ingredients have combined in the pan.

Mix together the finely grated cheddar, chopped almonds, melted butter and breadcrumbs and sprinkle over the top of the pasta until it’s completely covered.

Put the pasta into the oven for about 15 minutes or until the top is bubbling and crispy.