Baked Penne with Eggplant
Baked Penne with Eggplant
Kosher salt
8 ounces Garofalo* organic penne
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1 medium-sized eggplant (about 12 ounces), cut into 1/4-inch pieces
1 3/4 cups shredded scamorza cheese or mozzarella, divided (see note)
1 cup ricotta
1/2 cup grated Parmigiano-Reggiano
1 28-ounce can whole plum tomatoes, crushed in a bowl with theirjuices
1/4 cup sliced basil leaves
Bring a large pot of well-salted water to a boil over high heat. Drop in pasta and cook until just tender, 6 minutes. Drain the pasta and set aside.
Heat oil in a 12-inch skillet over medium heat. Add garlic and cook until lightly golden and the oil is fragrant, 1-2 minutes. Discard the garlic. Add eggplant and a pinch of salt and cook until just tender and lightly browned, 4-6 minutes.
Position a rack in the center of the oven and preheat the oven to 425°F.
In a large bowl mix together the eggplant, 1 cup shredded scamorza (or mozzarella), ricotta, Parmigiano and tomatoes. Add the pasta, basil and a pinch of salt and mix until combined. Spread the mixture out into a 13-by-9-inch baking dish. Top with the remaining V4 cup scamorza.
Bake until the cheese is melted and browned, 25-30 minutes. Let cool for about 10 minutes before serving. Makes 6-8 servings.
Note: Scamorza is a firm ltalian cow's-milk cheese.
* Brands may vary by region; substitute a similar product
Kosher salt
8 ounces Garofalo* organic penne
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1 medium-sized eggplant (about 12 ounces), cut into 1/4-inch pieces
1 3/4 cups shredded scamorza cheese or mozzarella, divided (see note)
1 cup ricotta
1/2 cup grated Parmigiano-Reggiano
1 28-ounce can whole plum tomatoes, crushed in a bowl with theirjuices
1/4 cup sliced basil leaves
Bring a large pot of well-salted water to a boil over high heat. Drop in pasta and cook until just tender, 6 minutes. Drain the pasta and set aside.
Heat oil in a 12-inch skillet over medium heat. Add garlic and cook until lightly golden and the oil is fragrant, 1-2 minutes. Discard the garlic. Add eggplant and a pinch of salt and cook until just tender and lightly browned, 4-6 minutes.
Position a rack in the center of the oven and preheat the oven to 425°F.
In a large bowl mix together the eggplant, 1 cup shredded scamorza (or mozzarella), ricotta, Parmigiano and tomatoes. Add the pasta, basil and a pinch of salt and mix until combined. Spread the mixture out into a 13-by-9-inch baking dish. Top with the remaining V4 cup scamorza.
Bake until the cheese is melted and browned, 25-30 minutes. Let cool for about 10 minutes before serving. Makes 6-8 servings.
Note: Scamorza is a firm ltalian cow's-milk cheese.
* Brands may vary by region; substitute a similar product
Baked Penne with Eggplant
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
