Baked Eggplant Penne Pasta

Easy, quick and cheesy Baked Eggplant Penne Pasta made with chunks of eggplant, ricotta, mozzarella, tomatoes and garlic, tossed with penne pasta and baked.


Baked Eggplant Penne Pasta | www.diethood.com | #pasta #eggplant #dinnerrecipes

I have developed a relationship of sorts with this penne pasta recipe. We meet a lot. Especially when my eggplants start to appear in my garden.

I find it kind of odd that I don’t post pasta recipes more often because, believe it or not, I make pasta at least thrice a week. My husband is a huge fan. If he could, he would live on my provencal spaghetti dish. Which reminds me, I need to share that with you. Maybe next week.

Anyways.

There are two things going on right now.

Baked Eggplant Penne Pasta | www.diethood.com | #pasta #eggplant #dinnerrecipes

There’s a bee in the kitchen and I’m alone with the kids. Also, there’s Coconut Baklava sitting on my kitchen counter. The bee is buzzing all around it. She probably smelled the honey and is after me for consuming the darn thing.

Clearly, I am not going to go and fight the monster. The kids and I are downstairs, sitting in the corner, waiting for the bee to just disappear. HOW that’s going to happen, I dunno. At least I have my laptop with me so I can finish up my post. And Tangled is on repeat.

If you don’t hear from me in two days, send the bee keepers. Or firemen. I’m scurred. For reals. I don’t like being this close to a bee.

But, here’s what I want you to know about this pasta; It’s pretty amazing.

Why is it amazing?! Because it contains handfuls of shredded mozzarella and a whole tub of rrrricotta. Roll the “r” when you say that – sounds more authentic, ya know. Also, the few cloves of garlic make it that much better. Of course the eggplant. And the basil. And the tomatoes. This can go on forever – I mind as well give you the recipe. 😉

Baked Eggplant Penne Pasta | www.diethood.com | #pasta #eggplant #dinnerrecipes

I should also add that this recipe makes a lot. If you don’t like leftovers, call the neighbors over for dinner. :)

Hope you are having a fantastic Sunday!

ENJOY!

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Baked Eggplant Penne Pasta
 
Prep time
Cook time
Total time
 
Easy, quick and cheesy Baked Eggplant Penne Pasta made with chunks of eggplant, ricotta, mozzarella, tomatoes and garlic tossed with penne pasta and baked.
Serves: Serves 4 to 6
Ingredients
  • 1 box (1-pound) penne pasta
  • butter for baking dish
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 small eggplants, washed and diced into 1-inch cubes.
  • salt and pepper, to taste
  • 1 can (28-ounces) diced tomatoes, do not drain
  • 1 tub (15-ounces) part-skim ricotta cheese
  • 2 cups part-skim shredded mozzarella cheese, divided
  • 3 tablespoons thinly sliced fresh basil leaves
  • olive oil
Instructions
  1. Preheat oven to 425.
  2. Cook penne pasta for 6 minutes; drain.
  3. While pasta is cooking, butter a 13x9 baking dish; set aside.
  4. Heat olive oil in a large skillet over medium-low heat.
  5. Add garlic and cook for 1 minute, or until fragrant.
  6. Stir in diced eggplant, season with salt and pepper, and continue to cook over medium-high heat until tender, about 7 minutes; stirring occasionally
  7. Mix in tomatoes and cook until heated through; about 2 minutes.
  8. Remove from heat.
  9. Stir in ricotta and 1 cup shredded mozzarella.
  10. Pour pasta into prepared baking dish and mix in the eggplant mixture and basil; mix until thoroughly combined.
  11. Drizzle with olive oil.
  12. Sprinkle the rest of the mozzarella cheese on top.
  13. Bake for 15 to 20 minutes or until cheese is melted.
  14. Let cool for 5 minutes.
  15. Serve.

Comments

  1. says

    I have been cooking for years and I’ve started blogging recently. I love to try new recipes. Egg plant one of my favourites. I will make this today for my garden party and let you know how it turns out.

  2. Samantha says

    Halved the recipe and it is still more than 4 servings. This was good though! Would take the skin off the eggplants next time and salt the eggplant for 20 minutes or so before cooking to get the bitterness out. Thank you!

  3. Nancy R says

    Mmmm…….Yummo Kate! Leftovers I hear…….no problem…..I’m on my way. Aaaahhh……then again……maybe not…..It may be one Big flight!

  4. says

    Kate,
    I hope the bee is gone. I woke up in the middle of the night, went to powder my nose, looked up and saw a beetle on the ceiling. Before I could react, it jumped into the sink. “Down came the rains” and washed the beetle away. Then I saw frass and realized a caterpillar must have climbed into the hanging plant when it went outside for a rain shower, reached up, and squished that interloper. Then went back to bed. In the morning I emailed my spouse about the death and destruction.

    I made ricotta yesterday, and hope I get eggplant in the farm share this week because I could get behind this pasta. Thanks!

  5. says

    OK… I think this is the first dish containing that….eggplant… that has me actually tempted! It might have something to do with the rrrricotta and pasta and garlic and tomatoes, (those I could actually live on!), but this dish looks perfect! My dad loves eggplant… I just might have to surprise him.

    Funny story… I made a Honeyed Apple Cake a few years back. Set the apples on the stove to simmer with the honey and had to run upstairs for something. Who was the not so bright person who left the back door open?? Umm… that would be me. And as I returned downstairs only 5 minutes or so later we had about 50 bees all buzzing around my apples in the kitchen!!! Talk about panic! I put the apples outside and thankfully some of the bees followed it. The rest I either shooed out or caught in a dish towel. Took over an hour! Note to self, close door in summer when simmering honey.

  6. Deanna says

    I thought I was a loser for cooking pasta at least 2-3 times a week so thank you for admitting you do the same-I feel much better about it lol. Pasta is much loved in my house too, in fact that is what we had today :-). Must give this recipe a swirl, love ricotta in pasta! Pasta is SO versatile and can even be healthy :-)

  7. says

    Being married to an Italian we eat pasta almost every day. At least five times a week and I rarely get tired of it! Just discovered that my 1 year old loves egg plant! Must give this a try! Oh and I’m totally hanging in the basement with you till the beekeeper comes!

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