Servings
Font
Back
0 from 3 votes

Pasta al Forno (Penne Pasta Bake)

This Pasta al Forno, or oven-baked pasta, combines tender eggplant, penne pasta, marinara sauce, and all your favorite cheeses, all baked to perfection without the fussiness of layering. It's comfort food at its best and a great way to sneak extra veggies into your diet.

Prep Time
30 mins
Cook Time
1 hr
Salting time
30 mins
Total Time
2 hrs
Servings: 4
Calories: 826 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Roasted eggplant
  • 1 medium eggplant
  • 1 tablespoon salt
  • 3 tablespoons olive oil divided
Pasta
  • 16 ounces penne or other dried, tubular-shaped pasta (e.g. ziti, rigatoni)
Marinara sauce
  • ½ medium onion, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 28 ounces canned whole tomatoes
  • 1 tablespoon white or red wine or dry vermouth
  • ½ teaspoon granulated sugar
  • salt and pepper to taste red pepper flakes, if desired
Assembly ingredients
  • 1 cup basil, coarsely chopped plus additional for garnish
  • 8 ounces fresh mozzarella, coarsely chopped
  • 2 ounces Parmesan, grated

Instructions

    Cup of Yum
  1. Cut the eggplant into one-half inch cubes, smear with salt, and let drain in a colander for 30 minutes.
  2. Preheat the oven to 400°F.
  3. Rinse off and dry the eggplant. Toss them with two tablespoons of the olive oil then put them into the 9 by 13 inch casserole dish you will use for the penne pasta bake. Bake them for about 20 minutes until they have softened.
  4. Meanwhile, start a pot of salted water to boil and cook the pasta to al dente. Drain and return it to the pasta pot.
  5. Also make the tomato sauce while the eggplants are cooking. In a large sauce or saute pan with a lid, heat the remaining tablespoon of olive oil over medium-low heat. Add the onion and carrot and saute until softened.
  6. Add the garlic and cook for 1 minute.
  7. Add the tomatoes, wine or vermouth, and sugar and cover. Bring the tomato sauce to a simmer, stirring occasionally to break up the tomatoes.
  8. Add salt and pepper to taste.
  9. Add the eggplant and tomato sauce to the pasta pot and stir to combine. Then mix in the basil and chopped mozzarella.
  10. Turn the mixture out into a 9 by 13 inch pyrex pan or other baking dish, top with Parmesan cheese, and bake for 20 to 25 minutes, until the dish is bubbling and the Parmesan has browned.
  11. Garnish with the reserved basil and serve hot!

Notes

  • Pasta al forno just refers to a baked pasta dish. This baked penne pasta can be made with any short pasta shape.
  • When picking eggplants, pick one with smooth skin that feels heavy for its size. You can skip the salting stage, but salting does help to reduce the amount of oil absorbed by the eggplant.
  • When using canned tomatoes, whole tomatoes are generally the best option because only perfect tomatoes can be canned whole. Be sure to discard any sad basil in those cans.

Nutrition Information

Calories 826kcal (41%) Carbohydrates 106g (35%) Protein 35g (70%) Fat 29g (45%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Cholesterol 57mg (19%) Sodium 2652mg (111%) Potassium 1050mg (30%) Fiber 10g (40%) Sugar 14g (28%) Vitamin A 3629IU (73%) Vitamin C 24mg (27%) Calcium 530mg (53%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 826

% Daily Value*

Calories 826kcal 41%
Carbohydrates 106g 35%
Protein 35g 70%
Fat 29g 45%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Cholesterol 57mg 19%
Sodium 2652mg 111%
Potassium 1050mg 22%
Fiber 10g 40%
Sugar 14g 28%
Vitamin A 3629IU 73%
Vitamin C 24mg 27%
Calcium 530mg 53%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.