If you’re like me, I love to make big pasta bakes for when family and friends cove over for dinner. Everyone loves them, and you can really get quite quirky and creative to suit your own style. There's just something about baked pasta, covered in a warming tomato sauce and covered with melted cheese, that is so comforting and fulfilling. This particular pasta bake though is filled with extra aromatic flavours (the basil and oregano), the salty tang of the halloumi and the earthy flavour of the veggie sausages, and the roasted aubergine turns tender to the point where it almost melts in your mouth. It's so good.
In this bake, I have decided to use Dalla Costa's Red Lentil Pasta, because sometimes, only proper Italian pasta does the trick (and it's a nice thing to do to get the very best pasta for your guests!). As an Italian company who have mastered the art of pasta for more than a century, they use wheat and grains (exclusively selected from Italian mills) and water (sourced from the Piave river) to make alternative options that are excellent sources of fibre and protein. I personally think this is such a great extra touch to spice up the pasta bake, and it doesn't help that it adds extra colour and flavour to such a thing of beauty.
This pasta bake is the best choice for a weekend supper shared with family and friends. It's full of love, protein and aromatic flavours that will satisfy those Mediterranean tastebuds of yours - why not give it a try?
Thank you for visiting, I'm so glad you're here! I'd love for you to have a look around and find something you want to make, and please let me know what you think!
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