Description
A comforting and hearty baked pasta dish that combines the classic flavors of Eggplant Parmesan with the richness of cheesy baked pasta.
Ingredients
Units
Scale
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz pasta (penne or rigatoni preferred)
- 3 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced eggplant with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes until tender and lightly browned.
- While eggplant roasts, cook pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine cooked pasta, roasted eggplant, marinara sauce, and half of the Parmesan and mozzarella cheeses. Mix well.
- Transfer mixture to a greased 9×13-inch baking dish. Top with remaining cheeses and sprinkle with oregano.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and cheese is golden.
- Let cool for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- For a crispier topping, broil for the last 2-3 minutes.
- Use gluten-free pasta to make this dish gluten-free.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg
