Baked Pasta with Eggplants and Tomatoes This Baked Pasta wit

• 活動時間: Prep Time 10 mins Cook T

食材

Ingredients • 1 pound penne or another short pasta • 4 Tablespoons extra-virgin olive oil • 1 medium eggplant diced • 1 onion diced • 2 teaspoons salt plus more, to taste • 1 teaspoon freshly_ground pepper • 1-28 ounce can San Marzano Dell'Agro Sarnese-Nocerino DOP Tomatoes • fresh basil leaves to taste, chopped • 4 Tablespoons extra-virgin olive oil • 2 cups mozzarella shreds I used vegan shreds • Nonstick cooking spray for the baking dish

步驟

Instructions

1. Cook the pasta: Bring a large pot of water to a boil. Once the water boils, salt it. Bring to another boil, and add in the pasta. Cook it 3 minutes less than the package directions..

2. Heat oven: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

3. Cook the eggplant: In a large skillet, add 2 tablespoons olive oil and heat until it's

2025-10-01, 12:36 PM https://www.savoringitaly.com/wprm_print/baked-pasta-with-eggplants-and-tomatoes

shimmering. Add in the eggplant. Season with salt and cook until they start to soften. Add in the onion and stir together with the eggplant.

4. Add in the tomato sauce: Once the onions start to soften, add in the tomato sauce and the basil.

5. Check the seasoning and add a teaspoon of salt and freshly ground pepper. Stir to combine.

6. Prep baking dish: Prep your casserole with nonstick cooking spray or spread some olive oil around it.

7. Cook the pasta: Add pasta to boiling water and cook to very al dente (2 minutes less than the cooking time), drain and add it to large bowl. Add the sauce and toss together with the pasta. Stir in 1 cup of shredded mozzarella (I used the dairy-free mozzarella shreds, but use whatever you like.

8. Spoon the pasta into your prepped casserole. Sprinkle on the rest of the mozzarella cheese and a drizzle of olive oil.

9. Bake the pasta: Place the casserole on top of a baking sheet (this makes it so much easier to put in and remove from oven). Cover with foil and bake for 25 to 30 minutes (the sauce will be bubbling under the foil and mozzarella melting on top).

10. Bake until lightly crusty on top: Remove foil paper for the last 10-15 minutes of baking, until lightly crusty on top. Carefully remove from oven and let rest for at least 10 minutes before serving.

筆記

Notes

1. Pasta-I recommend penne pasta or whatever short pasta you have on hand or enjoy. Cook the pasta according to the directions on the box (each brand could vary slightly in cooking time), but make sure it's under al dente (I cook it 3 minutes less than cooking time).

2. Salt-Important not to forget to salt the pasta water (I mention at end of post how much salt to use).

3. Tomatoes-San Marzano Dell'Agro Sarnese-Nocerino DOP Tomatoes are the ideal tomatoes for this recipe. You could use whatever brand you have on hand, but for the optimal flavor, the San Marzano Dell'Agro Sarnese-Nocerino DOP are the only authentic San Marzano and are excellent!

4. Olive oil-As talked about earlier in post, I always recommend a better quality extra-virgin olive oil. You use just a little bit for the recipe, so go ahead and splurge... you'll see the flavor ditterence.

ditterence. Nutrition

Calories: 453kcal | Carbohydrates: 58g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 781mg | Potassium: 196mg | Fiber: 3g | Sugar: 3g |

Vitamin A: 0.4U | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg https://www.savoringitaly.com/wprm_print/baked-pasta-with-eggplants-and-tomatoes

2025-10-01, 12:36 PM Page 2 of 3