Baked Eggplant Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
1041 kcal
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Course
Main Course
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Cuisine
Italian
Baked Eggplant Pasta
Description
The recipe starts by roasting eggplant pieces tossed in olive oil, salt, and pepper at 425°F until browned and soft. While the eggplant roasts, a sauce is made by sautéing diced onions and sliced garlic in olive oil, adding red pepper flakes for heat, then cooking tomato paste and crushed plum tomatoes at a simmer for at least 15 minutes to develop flavor, with seasoning to taste.
Rigatoni (or similar) pasta is boiled in salted water but intentionally undercooked by about two minutes less than package instructions to prevent mushiness after baking. The baked pasta dish is assembled by mixing the roasted eggplant, sauce, chopped basil, and cheeses including mozzarella, ricotta, and pecorino romano. The mixture is baked until the cheese is bubbly with a slightly browned top, optionally finished under the broiler briefly for color.
This dish yields 8 moderate or 4-6 large portions and serves as a comforting, rich main course with layers of creamy cheeses, tangy tomato sauce, and tender roasted eggplant. Leftovers keep well refrigerated for up to three days.
Ingredients
For the sauce
- 1/4 cup extra virgin olive oil
- 1 medium onion diced
- 4 cloves garlic sliced
- 1/2 teaspoon red pepper flakes optional, crushed, hot
- 3 ounces tomato paste
- 2 ounce can plum tomatoes hand crushed or blender pulsed
- salt to taste
- black pepper to taste
For the baked pasta
- 2 medium eggplant cut into 1-inch cubes
- 3/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound rigatoni pasta or ziti, tortiglioni, penne, etc
- 1/4 packed cup basil chopped, leaves
- 1 pound mozzarella cheese shredded, divided
- 1 pound ricotta cheese
- 1/2 cup pecorino romano grated
Instructions
- 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!
Notes
- Undercook the pasta by about 2 minutes less than package instructions to avoid mushiness after baking.
- Bake until the cheese is bubbly and lightly browned; broil briefly for color if desired but watch carefully to prevent burning.
- This recipe yields 8 moderate or 4-6 large servings.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1041 kcal
% Daily Value*
| Calories | 1041kcal | 52% |
| Carbohydrates | 87.5g | 29% |
| Protein | 41.6g | 83% |
| Fat | 61.9g | 95% |
| Saturated Fat | 21.6g | 108% |
| Cholesterol | 82mg | 27% |
| Sodium | 1130mg | 47% |
| Potassium | 1158mg | 25% |
| Fiber | 11.9g | 48% |
| Sugar | 19.3g | 39% |
| Calcium | 726mg | 73% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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