Vegetarian
Eggplant & Tomatoes Penne
Prep Time: 10 min | Cook Time: 65 min | Servings: 8 | Calories: 485
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Prep Time
10 min
Cook Time
65 min
Servings
8
Calories
485
Cubed pieces of eggplant are spiced with oregano, olive oil and garlic then simmered in a tasty red pasta sauce along with cooked penne and Sargento® Shredded Mozzarella & Provolone Cheese. This pasta bake will cook to perfection in the oven and makes for a great choice for any meal of the day.
Ingredients
- 7 Tbsp. olive oil, divided
- 1 Tbsp. minced garlic
- 1 medium eggplant, cut into cubes
- 4 Tbsp. fresh oregano, chopped
- 1 can (4-1/4 oz.) chopped kalamata or black olives
- 1 jar (24 oz.) Bertolli® Olive Oil and Garlic Sauce
- 1/4 tsp. each: salt and pepper
- 1 box (16 oz.) penne pasta
- 2 cups (8 oz.) Sargento® Shredded Mozzarella & Provolone Cheese, divided
Directions
- Preheat oven to 350°F. Brush a 13x9x2-inch baking dish with 1 Tbsp. olive oil.
- In heavy skillet, combine remaining olive oil, garlic, eggplant and oregano. Cook 15 minutes until eggplant softens. Mix in olives and pasta sauce and simmer for 10 minutes on medium heat, stirring occasionally. Season with salt and pepper. Remove from heat.
- Meanwhile, cook penne in boiling salted water for 11 minutes to al dente firm. Drain.
- Stir penne into vegetable mixture. Fold in 1-1/2 cups cheese. Transfer to prepared baking dish; sprinkle with remaining cheese and cover with foil. Bake 25 minutes. Remove foil and bake about 15 minutes more until cheese begins to brown.
