Baked Pasta with Tomatoes & Eggplant Recipe | Yummly

Baked Pasta with Tomatoes & Eggplant

LEITE'S CULINARIA
23Ingredients
90Minutes
590Calories

Ingredients

US|METRIC
  • 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 tablespoons minced garlic
  • 6 cloves
  • 3 cups canned chicken broth (or homemade chicken stock)
  • 28 ounces crushed tomatoes (preferably San Marzano)
  • 2 teaspoons fennel seeds (whole dried)
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon crushed red pepper flakes
  • kosher salt
  • freshly ground black pepper
  • 28 ounces whole peeled tomatoes (preferably San Marzano)
  • Parmesan cheese (Freshly grated Italian, for serving)
  • kosher salt
  • freshly ground black pepper
  • 8 ounces penne rigate (and/or fusilli)
  • 3 cups tomato soup (see preceding recipe)
  • 4 ounces fresh mozzarella (cut into 1/2-inch, 12-mm cubes)
  • 5 tablespoons Parmesan cheese (freshly grated Italian, divided)
  • 2 tablespoons unsalted butter (1 oz, cut into small pieces)
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    NutritionView More

    590Calories
    Sodium103% DV2470mg
    Fat42% DV27g
    Protein55% DV28g
    Carbs21% DV63g
    Fiber68% DV17g
    Calories590Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol60mg20%
    Sodium2470mg103%
    Potassium2060mg59%
    Protein28g55%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber17g68%
    Sugars17g34%
    Vitamin A60%
    Vitamin C130%
    Calcium60%
    Iron40%

    * 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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