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Baked Pasta with Tomatoes & Eggplant
BAREFOOT CONTESSA7Ingredients
50Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- kosher salt
- freshly ground black pepper
- 8 oz. penne rigate (and/or fusilli)
- 3 cups tomato (& Eggplant Soup, see link below)
- 4 oz. fresh mozzarella (medium-diced)
- 5 Tbsp. Parmesan cheese (freshly grated Italian, divided)
- 2 Tbsp. unsalted butter (small-diced)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium510mg21% |
| Potassium300mg9% |
| Protein10g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber1g4% |
| Sugars4g |
| 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.
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