Roasted Aubergine Paccheri with Ricotta and 'Nduja

Method

1. Preheat the oven to 350°F fan/gas 6. Cut the aubergines into thin discs and arrange them in a single layer on a baking tray (or two). Season with salt and pepper, then drizzle evenly with 4 tablespoons of the olive oil. Roast for 25-30 minutes until tender.
2. Meanwhile, heat the remaining tablespoon of oil in a saucepan over medium heat. Add the chopped shallots with a pinch of salt and cook for about 6 minutes until they soften. Stir in the garlic and 'nduja and cook for another minute, stirring constantly.
3. Add the dried oregano and the tinned cherry tomatoes. Rinse out the tins with a little water and pour that into the pan as well. Let the sauce simmer gently until the aubergines are ready.
4. Bring a large pot of salted water to a boil. Cook the paccheri for 2 minutes less than the package instructions, then drain well.
5. In a bowl, mix the lemon zest and milk into the ricotta. Season with black pepper and set aside.
6. Stir the drained pasta into the tomato sauce along with the lemon juice. Taste and adjust seasoning.
7. Spread half of the pasta mixture into a deep oven dish (about 20cm x 30cm). Top with half of the roasted aubergine slices, then dot with half of the ricotta mixture.
8. Repeat the layers with the remaining pasta, aubergines, and ricotta. Sprinkle the grated parmesan evenly over the top.
9. Bake for 20-25 minutes until golden and bubbling. Let it rest for 5 minutes before serving.