Get ready to transform your dinner table with a mouthwatering Italian masterpiece that will have everyone begging for seconds! This Baked Penne with Tomatoes and Eggplant is not just a meal - it's a culinary journey that combines the rich, robust flavors of perfectly roasted eggplant, juicy cherry tomatoes, and melted mozzarella cheese. Whether you're a busy home cook or a passionate foodie, this recipe promises to deliver restaurant-quality deliciousness right in your own kitchen, with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb penne pasta
- 1 eggplant, diced
- 2 cups cherry tomatoes, halved
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your baked penne cooks evenly and gets a nice golden top.
- Bring a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
- While the pasta is cooking, prepare the eggplant. Dice the eggplant into small cubes and place them in a colander. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
- In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes, or until the eggplant is tender and lightly browned. Stir occasionally to ensure even cooking.
- Once the eggplant is cooked, add the halved cherry tomatoes to the skillet. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices.
- In a large mixing bowl, combine the cooked penne pasta, sautéed eggplant and tomatoes, and half of the shredded mozzarella cheese. Add the chopped fresh basil and mix well to combine all the ingredients.
- Transfer the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly, then top with the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help the cheese melt and the flavors meld together.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown on top.
- Once done, remove the baked penne from the oven and let it cool for a few minutes. Garnish with extra fresh basil if desired before serving.
- Serve the baked penne warm, and enjoy this delicious Italian dish with family and friends!
Tips
- Salt and drain your eggplant before cooking to remove excess moisture and prevent a soggy texture.
- Cook pasta just until al dente, as it will continue cooking in the oven.
- Use fresh mozzarella for the best melting and flavor profile.
- For extra depth, consider adding a sprinkle of garlic powder or red pepper flakes.
- Let the dish rest for 5-10 minutes after baking to allow flavors to settle and make serving easier.
- For a crispy top, broil the last 2-3 minutes of cooking instead of baking uncovered.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
