Baked pasta with vegetable ragu

To prepare the baked pasta with vegetable ragu, clean the spring onion by removing the root and the tips, then slice it thinly 1. Peel the carrot with a vegetable peeler and finely chop it with a knife 2. Peel the red onion and cut it into thin slices 3.

Pour a drizzle of olive oil into a saucepan, add the spring onion, carrot and onion 4 and let them sauté over low heat for about ten minutes, stirring often 5. Meanwhile, peel the eggplant 6 and trim off the ends.

Slice it first into rounds and then into sticks 7. Clean the pepper, cut it in half 8, remove the stem, seeds and inner ribs, then cut it into thin strips 9.

Cut the yellow cherry tomatoes in half 10. Halve the oxheart (beefsteak) tomato, remove the firmer central part and dice it 11. When the soffritto is well softened, add the eggplant and the pepper 12.

Also add the diced tomato 13, season with salt 14 and mix well 15.

Pour in about 3.4 fl oz (approximately 0.42 cups) of vegetable broth 16 or water, cover with a lid 17 and cook for about 15 minutes over medium heat. After the cooking time, add the yellow cherry tomatoes 18.

Add the basil, torn by hand 19, then stir and turn off the heat 20. Meanwhile cook the fusillotti in plenty of salted boiling water for half the time indicated on the package 21.

Drain the pasta directly into the vegetable ragu 22 and mix everything well 23. Pour half of the pasta into an 11-inch (28 cm) baking dish. Sprinkle over a handful of grated Parmesan 34.

Coarsely crumble half of the fiordilatte and spread it over the pasta 25. Cover with the remaining pasta 26 and finish with the remaining fiordilatte 27.

Add the grated Parmesan as well 28. Bake in a preheated convection oven at 446 6F for 15-20 minutes, until the surface is well gratinated and golden. Remove from the oven, finish with a few fresh basil leaves 29 and serve 30.