BAKED MACCHERONI
INGREDIENTS :
1 pound Maccheroni (Rigatoni, Ziti, or Cavatapi)
Tomato sauce: 750 ml (3,17 cups)
2 Cloves of garlic
2 Eggplants
2 pounds Mozzarella
Grated Parmesan: 50g (1,76oz)
Leaves of basil fresco: 2/3
Extra Virgin Olive Oil as needed
Salt
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5) Cook the pasta in abundant salted water. Drain the pasta al dente and season with the tomato and eggplant sauce. Add the mozzarella and a grated Parmigiano Reggian Cheese and stir over an unlit flame. (or Grana Padano)