BAKED PASTA WITH TOMATOES AND EGGPLANT
Steps:
- Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
CREAMY EGGPLANT AND PEPPERONI BAKED PASTA
Perk up a cheesy baked pasta with pepperoni and eggplant.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the pepperoni to the pan and cook until just starting to crisp, about 2 minutes. Transfer to the bowl with the eggplant.
- Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, parsley, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop the top with the ricotta, then top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
CHEESY EGGPLANT AND RIGATONI BAKE
Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out - but, truthfully, more Parmesan or any firm, salted cheese will do.
Provided by Sue Li
Categories dinner, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
- Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
- Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
- If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
- Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 880 milligrams, Sugar 10 grams
BAKED EGGPLANT AND PANCETTA PASTA
An easy, cheesy baked pasta -- spiral cavatappi -- with tomato sauce, eggplant and pancetta.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Increase the heat to medium-high, add the eggplant to the pancetta drippings and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the bowl with the pancetta.
- Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta and eggplant.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
EGGPLANT PASTA BAKE
Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.
Provided by John Stine
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
- In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
- In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
- Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
- Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g
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