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Cooking + Entertaining

Pasta alla parmigiana: the recipe for a simple and appetizing first course

Pasta alla parmigiana: the recipe for a simple and appetizing first course



Rigatoni short pasta

for the seasoning

Sliced ​​provola or scamorza cheese

extra virgin olive oil

The parmesan pasta is a tasty and fragrant first course, inspired by the classic eggplant parmigiana and prepared with rigatoni, tomato sauce, fried eggplant and cheese. It is a simple dish, ideal for a Sunday lunch with the family, an informal dinner with friends or to take with you to the beach or the office.

To prepare it, all you need to do is cook the pasta, dress it with a light sauce and transfer it to a baking dish together with fried aubergines, sliced ​​scamorza cheese and grated Parmesan: after going through the oven, until the surface is ben gratinata and gold, the dish will be ready to be brought to the table.

For this preparation, we recommend a short pasta shape such as rigatoni, penne, or paccheri, but for a quicker version that doesn’t need to be baked in the oven, you can also opt for spaghetti either bucatini. However, for a light variation, you can slice the eggplants and grill them.

Find out how to prepare pasta alla parmigiana by following the step-by-step procedure and tips. If you like first courses with aubergines, also try pasta alla norma and pasta with aubergines.

How to make pasta with parmesan

To make the Parmigiana pasta, start by making a light sauce. In a saucepan, fry the garlic with a drizzle of oil, add the tomato puree and cook for 10 minutes. then add salt 1.

Meanwhile, wash the aubergines and cut them into cubes. 2.

Fry the aubergines in plenty of hot seed oil; Drain them on absorbent kitchen paper. 3 and season them with a pinch of salt.

At this point, pour the pasta into boiling, lightly salted water. 4boil and drain well al dente.

Put the pasta in the pot with the sauce and mix. In a baking dish, create an even layer of pasta with sauce. 5.

Add the aubergines, a generous pinch of Parmesan and the sliced ​​scamorza 6.

Add another layer of pasta and continue with the sauce, the remaining aubergines and plenty of Parmesan. 7.

Bake the pasta in a preheated oven at 180°C for about 30 minutes. 8.

Allow to cool before serving – pasta Parmigiana is ready to be enjoyed 9.


You can replace the sliced ​​scamorza with della Try it either mozzarella cheese well drained. However, instead of Parmesan cheese, you can use the pecorinowith a stronger flavor.


Pasta with Parmesan preserves in the fridge by 2 daysenclosed in an airtight container. Before serving, we advise you to heat it for a few minutes in the microwave.

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