Combing pasta al forno (baked pasta) and pasta alla Siciliana, plus meatballs, this hybrid pasta bake brings a taste of the Med to your midweek meals. Baked pasta Siciliana with meatballs Recipe by: Aldi Serves: 6 Prep time: 30 minutes | Cooking time: 40 minutes Ingredients: 250g rigatoni 1 tbsp olive oil 1 red onion, finely diced 1 garlic clove, finely diced 1 pack beef meatballs 1 large aubergine, chopped into 1cm cubes 2 x 400g tins tomatoes 215g mozzarella, drained 45g salami To serve: Fresh basil Method: Pre-heat oven to 200C/400F/gas mark 6. Cook the pasta according to pack instructions. Heat the oil in a large saucepan and lightly fry the onion and garlic. Add the meatballs and cook until browned. Add the aubergine and cook for a further 2 minutes. Add the tomatoes, bring to a simmer and cook for 10 minutes. Drain the pasta and pour into the baking dish. Tear the salami and mozzarella over the top of the pasta. Bake for 15 minutes until the cheese has melted and turned golden. Garnish with fresh basil leaves. For more recipe inspiration, visit www.aldi.co.uk/recipes Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook