Aubergine, ricotta and ’nduja paccheri

Method

1. Heat the oven to 180°C fan/gas 6. Cut the aubergines into thin discs and arrange in a single layer on a baking tray (or two). Season and evenly drizzle over 4 tbsp of the olive oil. Bake for 25-30 minutes until tender.
2. Meanwhile, heat the remaining tbsp oil in a saucepan, then add the shallots with a pinch of salt and cook for about 6 minutes until softening. Add the garlic and ’nduja and cook for another minute, stirring. Add the oregano and tomatoes, swill the tins out with a little water and add that too. Simmer gently until the aubergines are ready. Bring a large pan of salted water to the boil, cook the paccheri for 2 minutes less than the pack instructions, then drain.
3. In a bowl, stir the lemon zest and milk into the ricotta and season with black pepper. Stir the drained pasta into the tomato sauce along with the lemon juice. Season, then scrape half the pasta mixture into a deep oven dish (about 20cm x 30cm). Top with half the aubergines, then dot half the ricotta mixture over the top. Repeat the layers with the rest of the pasta, aubergines and ricotta, then scatter over the parmesan. Bake for 20-25 minutes until golden and bubbling. Leave to rest for 5 minutes before serving.