How to make
Put the fusilli to boil.
Fry the onion and garlic in olive oil. Cut the eggplant, add it to simmer and after ten minutes pour in the tomato puree.
Sprinkle with oregano and simmer for 5 minutes.
Pour the cooking cream, stir, then add the cooked fusilli and stir again.
Sprinkle with salt and black pepper and put them in the oven for 10 minutes to bake.
After 10 minutes, grate the cheeses and bake for another 3 minutes.
Remove from the baked pasta from the oven and sprinkle with basil.
Serve the Italian Baked Fusilli on plates while they are still warm.
