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Baked Pasta with Eggplant, Fennel, & Tomatoes
COOKING FROM BOOKS:17Ingredients
70Minutes
430Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 28 oz. crushed tomatoes (imported Italian, ; rinse the cans and reserve 1 cup of the rinsing water)
- 1/2 tsp. crushed red pepper flakes (or to taste)
- 1 tsp. dried oregano
- 1 tsp. fresh thyme leaves
- 4 basil leaves (chopped)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 4 Tbsp. extra virgin olive oil
- 1 Italian eggplant (large, about 1 pound, ½-inch diced)
- 1 fennel bulb (large, ½-inch diced)
- 1 onion (finely chopped)
- 4 garlic cloves (minced)
- 1 lb. penne rigate
- 8 oz. fresh mozzarella cheese (ball, cubed)
- 1 1/2 cups Parmigiano-Reggiano (grated, plus more for serving)
- 2 Tbsp. unsalted butter (small cubes)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium970mg40% |
| Potassium820mg23% |
| Protein22g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C35% |
| Calcium60% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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