Herby Eggplant and Mozzarella Risoni Bake

It's another meat free Monday one pan wonder here! This is a moreish pasta bake that uses herbs alongside the rich flavour or tomato and eggplant to build a hearty and satisfying dinner. We use a low sodium cheese in this one, so it is suitable for bubs starting solids but also delicious for the whole family.

Risoni is often a much-overlooked pasta that is actually perfect when starting solids. The small rice like shape makes it really easy for bub to tackle and it is sticky enough to hold onto a spoon or for little fists to grab.

Quick Recipe Snapshot

Prep time: 30 minutes (including salting the eggplant)
Cook time: 45–60 minutes
Serves: 6 (family-style)
Freezer friendly: Yes
Texture: Soft

Age & Texture Guidance

Suitable from around 6 months. From 6–9 months, the soft risoni and tender veg are easy to scoop, or fork-mash for a smoother texture. From 9–12 months, serve as soft finger food. From 12 months and beyond, serve as the family enjoys it. Grate the mozzarella for younger bubs, as it can firm up once cooked and cooled.

Allergens Present

Dairy (mozzarella) and wheat/gluten (risoni).

Allergen Substitutions

Use a dairy-free cheese (or leave it out) for a dairy-free version, and a gluten-free small pasta in place of the risoni.

Why We Love This Recipe

One pan, less washing up
Risoni is brilliant for little hands
Meat-free with plant protein and iron
Freezer friendly for the whole family