Baked Penne with Eggplant and Basil

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!