EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
- Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
- Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.
REAL SIMPLE ROASTED EGGPLANT AND OLIVE PASTA SALAD
This pasta salad will satisfy all of your savory cravings. Get the recipe for Roasted Eggplant and Olive Pasta Salad.
Provided by Paige Grandjean
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.
- Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.
- Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.
Nutrition Facts : Calories 521 kcal, Carbohydrate 54 g, Cholesterol 13 mg, Protein 11 g, SaturatedFat 6 g, Sodium 911 mg, Sugar 8 g, Fat 30 g, UnsaturatedFat 0 g
PENNE WITH EGGPLANT AND MOZZARELLA RECIPE
In a twist on Pasta Alla Norma, penne is topped with eggplant, mozzarella, basil, and a light tomato sauce.
Provided by Carrie Vasios Mullins
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium high heat. When oil is hot but not smoking, add eggplant. Sauté for two minutes, then add tomatoes and chili flakes. Reduce heat to low and simmer for 40 minutes.
- Bring a large pot of water to a boil and cook penne, according to box, until al dente. Drain pasta.
- If making for Valentine's Day, cut four 1/8 inch slices of mozzarella. Cut each slice into a heart and set aside. Dice remaining mozzarella.
- Season sauce with salt and pepper to taste. Add penne and mozzarella to sauce pan and stir to combine.
- Divide pasta among plates, garnishing each with basil and a mozzarella heart. This Recipe Appears In Serious Entertaining: A Family Valentine's Day
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