Pasta Casserole

This hearty pasta casserole combines tender penne with roasted eggplant cubes, rich tomato sauce, and a generous amount of fresh mozzarella and pecorino romano. The layers of pasta, sauce, and vegetables bake together until bubbly and golden, creating a comforting meal that is perfect for family dinners or potlucks. The addition of fresh basil adds a bright, aromatic finish that balances the richness of the cheese. It is a versatile dish that can be enjoyed hot from the oven or as leftovers the next day. Simple to assemble with pantry staples, this recipe delivers satisfying flavors and textures in every bite.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1018.5

Dietary: Vegetarian

Description

This hearty pasta casserole combines tender penne with roasted eggplant cubes, rich tomato sauce, and a generous amount of fresh mozzarella and pecorino romano. The layers of pasta, sauce, and vegetables bake together until bubbly and golden, creating a comforting meal that is perfect for family dinners or potlucks. The addition of fresh basil adds a bright, aromatic finish that balances the richness of the cheese. It is a versatile dish that can be enjoyed hot from the oven or as leftovers the next day. Simple to assemble with pantry staples, this recipe delivers satisfying flavors and textures in every bite.

Ingredients

1/4 cup olive oil
2 Tablespoons extra-virgin olive oil
2 Pounds small to medium eggplant, cut into 1/4-inch cubes
2 Pounds Barilla penne
3 Cups basic tomato sauce
1/2 cup toasted bread crumbs
1/2 cup freshly grated Pecorino Romano
1 pound Fresh Mozzarella di Bufala, cut into 1/4-inch cubes
10 leaves Fresh basil, torn
1 8-ounce piece Ricotta Salata, for grating
Salt and freshly ground black pepper

Directions

1
Preheat the oven to 375F (190C).
2
Cook the penne according to package directions until al dente. Drain and toss with the 2 Tablespoons of extra-virgin olive oil.
3
In a large bowl, toss the eggplant cubes with the remaining olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
4
In a large bowl, combine the cooked pasta with half of the tomato sauce.
5
Cover the bottom of a baking dish with a thin layer of tomato sauce.
6
Add a layer of the pasta mixture, followed by half of the roasted eggplant cubes.
7
Dot with a little more tomato sauce, then sprinkle with half of the Pecorino Romano and half of the torn basil leaves.
8
Repeat the layers with the remaining pasta, eggplant, sauce, cheese, and basil.
9
Sprinkle the toasted breadcrumbs over the top, followed by the Mozzarella cubes.
10
Bake for 30-35 minutes, or until the top is golden brown and the sauce is bubbling.
11
Let the casserole rest for 10 minutes before serving.
12
Grate Ricotta Salata over individual portions and serve warm.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1018.5kcal

% Daily Value *
Total Fat 60.2g93%
Saturated Fat 20.9g105%
Cholesterol 79.5mg27%
Sodium 5460.9mg228%
Total Carbohydrate 91.6g31%
Dietary Fiber 18.0g72%
Sugars 16.4g
Protein 45.5g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use high-quality tomato sauce. You can make your own or use a good store-bought brand.

If you prefer a crispier top, broil the casserole for the last 2-3 minutes of baking, but watch closely to prevent burning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

You can substitute the eggplant with other roasted vegetables like zucchini or bell peppers if desired.

Ensure the eggplant is well-drained after roasting to prevent the casserole from becoming too watery.

Keywords: pasta, casserole, eggplant, baked, mozzarella, pecorino, tomato, sauce, italian, vegetarian, basil, penne, comfort, dinner, family, oven, layered, cheesy, savory, meal

Read it online: https://www.chefs-mate.com/recipe/pasta-casserole-4/