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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
Baked Penne with Eggplant Reviewed by Unknown on 2/29/2020 Rating: 5
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