Recipe: Aubergine Parmigiana Tortelloni with Tomato Sauce



Prep Time

2 mins

Cook Time

3 mins

Total Time

5 mins




Melanzane, or Aubergine features across much of the Southern Mediterranean cooking and diets. In Italian cooking this vegetable features across a number of famous dishes. Classic Parmigiana layers aubergine with mozzarella and tomatoes. Two of Italy’s culinary powerhouses, Campagna and Sicily both lay claim to this dish because aubergines are plentiful in these regions as they grow extremely well under the hot sunny climate. We will never know where Parmigiana originates from, but we think our twist on this recipe – wrapping the Parmigiana filling in a hand folded tortelloni – is delicious. In our 5-minute recipe we add our classic tomato sauce which further brightens the dish as we slow cook it with basil and garlic. Parmesan finishes the dish perfectly with a salty kiss.


250 g La Tua Pasta Tortelloni Aubergine Parmigiana
270 g La Tua Pasta Artisan Tomato Sauce
30 g Parmigiano Reggiano

Please note that some essential ingredients may
be listed in the recipe but not included when purchasing.


In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.

Bring the water to a gentle boil and put in the Tortelloni.

Cook for 3 – 4 and a half minutes depending on preference.

Gently heat the tomato sauce in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

Gently coat the tortelloni with the tomato sauce, plate and garnish with Parmesan.

Buon Appetito!

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