Baked Eggplant Pasta

• порції: 8 servings
• активний час: 15 minutes
• загальний час: 1 hour 35 minutes

Інгредієнти

1/4 cup extra virgin olive oil

1 medium onion (diced)

4 cloves garlic (sliced)

1/2 teaspoon crushed hot red pepper flakes (optional)

3 ounces tomato paste

2 28-ounce can plum tomatoes (hand crushed or blender pulsed)

salt and pepper (to taste)

2 medium eggplants (cut into 1-inch cubes)

3/4 cup olive oil

1 teaspoon salt

1 teaspoon pepper

1 pound rigatoni (or ziti, tortiglioni, penne, etc)

1/4 packed cup basil leaves (chopped)

1 pound mozzarella (shredded, divided)

1 pound ricotta

1/2 cup Pecorino Romano (grated)

Напрямки

Preheat oven to 425f and set the racks near the middle level.

Toss the cubed eggplant with a 3/4 cup of olive oil and season with salt and pepper. Spread the eggplant out onto baking trays (probably will need 2 trays) and roast in the oven for 20-30 minutes. Turn the eggplant at halfway point. The eggplant is done when it is well browned and soft when pierced with a knife.

Meanwhile, make the sauce. Heat a large saucepan to medium-low heat and add the extra virgin olive oil and the onion. Saute until soft (5-7 minutes) then add the garlic and saute for 2-3 minutes more or until fragrant. Add the hot red pepper flakes and cook for another 30 seconds.

Add the tomato paste and cook for 5 minutes, stirring frequently. Add the plum tomatoes and bring the sauce to a lively simmer.

Cook for at least 15 minutes uncovered at a low simmer, stirring frequently to avoid any sticking. Taste-test the sauce and adjust salt and pepper if required.

Bring a pot of salted water to boil and cook the pasta until 2 minutes less than al dente.

In a very large bowl mix the pasta with 3 1/2 cups of sauce, chopped basil, all of the ricotta, Pecorino Romano, and 3/4 of the mozzarella cheese. Mix until smooth and creamy. Add 3/4 of the roasted eggplant and fold it in gently.

Reduce the oven temperature to 375f and coat a 9x13" baking dish with 1 cup of sauce. Pour the pasta into the dish and top with the remaining mozzarella cheese and roasted eggplant. Add another 1/2 cup of sauce on top as well.

Bake the pasta for 25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10-15 minutes before eating so that the pasta settles. Enjoy!

Харчування

• Калорії: 1041 kcal
• Загальний жир: 61.9 g
• Насичений жир: 21.6 g
• Холестерин: 82 mg
• Натрій: 1130 mg
• Загальні вуглеводи: 87.5 g
• Харчові волокна: 11.9 g
• Загальна кількість цукру: 19.3 g
• Білок: 41.6 g