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Baked Pasta with Tomatoes & Eggplant
LEITE'S CULINARIA23Ingredients
90Minutes
680Calories
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Ingredients
US|METRIC
3 SERVINGS
- olive oil
- 4 1/2 cups eggplant (1/2-inch | 12-mm diced unpeeled, 1 pound)
- 2 cups yellow onion (chopped)
- 2 cups fennel bulb (chopped)
- 2 Tbsp. minced garlic
- 6 cloves
- 3 cups canned chicken broth (or homemade chicken stock)
- 28 oz. crushed tomatoes (1 can, preferably San Marzano)
- 2 tsp. fennel seeds (whole dried)
- 1 1/2 tsp. dried oregano
- 1 tsp. thyme leaves
- 1/4 tsp. crushed red pepper flakes
- kosher salt
- freshly ground black pepper
- 28 oz. whole peeled tomatoes (1 can, preferably San Marzano)
- Parmesan cheese (Freshly grated Italian, for serving)
- kosher salt
- freshly ground black pepper
- 8 oz. penne rigate (and/or fusilli)
- 3 cups tomato soup (see preceding recipe)
- 4 oz. fresh mozzarella (cut into 1/2-inch, 12-mm cubes)
- 5 Tbsp. Parmesan cheese (freshly grated Italian, divided)
- 2 Tbsp. unsalted butter (1 oz, cut into small pieces)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol60mg20% |
Sodium2820mg118% |
Potassium2840mg81% |
Protein33g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber22g88% |
Sugars17g |
Vitamin A100% |
Vitamin C170% |
Calcium70% |
Iron50% |
* 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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