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Ingredients
US|METRIC
6 SERVINGS
- 1/2 eggplant (large, cubed)
- 2 tsp. kosher salt
- 3 Tbsp. extra-virgin olive oil
- 8 oz. button mushrooms (sliced, 2 cups)
- 2 cloves garlic (finely chopped)
- 1/4 tsp. crushed red pepper flakes
- 15 containers BUITONI® Refrigerated Marinara Sauce (1 container)
- 2 cups water
- 9 oz. BUITONI® Refrigerated Chicken & Prosciutto Tortelloni (1 package)
- salt and ground black pepper (to taste)
- 1/4 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- fresh basil leaves
- fresh parsley
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Directions
- PLACE eggplant in colander with bowl under it. Sprinkle with kosher salt. Allow to sit for 20 minutes; rinse and then pat dry. HEAT oil in large saucepan over medium-high heat. Add eggplant; cook, stirring occasionally, for 3 to 4 minutes or until golden brown. Add mushrooms, garlic and red pepper flakes; cook, stirring occasionally, for 2 minutes or until mushrooms are soft. ADD sauce and water to saucepan; stir, scraping brown bits from skillet. Stir in pasta. Bring to a boil; reduce heat to medium-low. Cover; cook for 8 to 10 minutes or until pasta is cooked through. Top with cheese and basil.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1020mg43% |
| Potassium280mg8% |
| Protein9g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium10% |
| Iron8% |
* 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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