Baked Penne with Eggplant and Basil
This Baked Penne with Eggplant and Basil is a delightful and hearty pasta dish that combines the creamy flavor of baked penne with the slightly smoky and tender texture of eggplant. The addition of fresh basil gives it a fragrant and sweetly herbaceous finish. Perfect for a comforting family dinner or a satisfying meal prep option.
### Ingredients ###
For the Eggplant:
– 1 large eggplant, cut into 1-inch cubes
– 2 tablespoons olive oil
– Salt and pepper to taste
For the Pasta:
– 12 ounces penne pasta
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 ounces) crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
### Instructions ###
1. Prepare the Eggplant:
1. Preheat the oven to 400°F (200°C).
2. Place the cubed eggplant on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat evenly.
3. Spread the eggplant cubes out in a single layer. Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly browned. Remove from the oven and set aside.
2. Cook the Pasta:
1. While the eggplant is baking, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
3. Make the Sauce:
1. In a large skillet, heat 1 tablespoon olive oil over medium heat.
2. Add the finely chopped onion and cook for 3-4 minutes, or until softened.
3. Stir in the minced garlic and cook for an additional 1 minute.
4. Pour in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Assemble and Bake:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked penne pasta, roasted eggplant, and tomato sauce. Toss to coat all the ingredients evenly.
3. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
4. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve:
1. Remove the baked penne from the oven and let it cool for a few minutes.
2. Garnish with fresh basil leaves before serving.
Enjoy this comforting and flavorful Baked Penne with Eggplant and Basil, perfect for any pasta lover!
The source of the article is from the blog radiohotmusic.it