The durum wheat pasta used for oven baked dishes must always be well cooked and not left “al dente”. The reason for this is that if it were used “al dente”, it would continue to soak up the humidity even after draining which would make the pasta “au gratin” too dry.
Cook the pasta in water flavoured with laurel leaves and drain only when it is well cooked. Soften the slices of aubergines in a non-stick pan with some oil so they can be used to line the ramekins. The ramekins should be lightly greased with melted butter to prevent the aubergines from sticking to the sides of the dishes in the oven. Cut the carrots and courgettes into small pieces or slices and chop the onion finely. Sweat the cut vegetables in a pan with oil and add the tomato, leaving to boil for 10 minutes. Mix in the béchamel sauce and add the prawns having boiled them first. Mix the pasta with the other ingredients to achieve a creamy consistency, season with salt and pepper. Divide the mixture into the ramekins and close the tops with the slices of aubergine. Bake at 190° for 20 minutes, allowing the contents to dry. Remove the ramekins from the oven and allow to cool slightly, then serve on a plate with a spoon of pesto as the accompanying sauce. Decorate with fried basil leaves.