Baked Pasta with Tomatoes & Eggplant Recipe | Yummly

Baked Pasta with Tomatoes & Eggplant

BAREFOOT CONTESSA
7Ingredients
50Minutes
190Calories
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Ingredients

US|METRIC
  • kosher salt
  • freshly ground black pepper
  • 8 ounces penne rigate (and/or fusilli)
  • 3 cups tomato (& Eggplant Soup, see link below)
  • 4 ounces fresh mozzarella (medium-diced)
  • 5 tablespoons Parmesan cheese (freshly grated Italian, divided)
  • 2 tablespoons unsalted butter (small-diced)
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    NutritionView More

    190Calories
    Sodium21% DV510mg
    Fat22% DV14g
    Protein20% DV10g
    Carbs2% DV5g
    Fiber4% DV1g
    Calories190Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol45mg15%
    Sodium510mg21%
    Potassium300mg9%
    Protein10g20%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber1g4%
    Sugars4g8%
    Vitamin A25%
    Vitamin C25%
    Calcium25%
    Iron0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

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