I am cooking a lot more vegetarian dishes than ever before…and loving it! With a growing family, we have so many different dietary requirements and desires. Don’t get me wrong, we still love grilling steaks and barbecuing chicken – but we are developing a new palate in our house. There are so many more flavors out there that we just never considered…like this delicious pasta that I made from the leftover Eggplant & Tomato Soup…so, so good…
Penne with Eggplant & Tomato Sauce
1 lb Penne Rigate pasta
Eggplant & Tomato Soup
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
2 tablespoons cold butter
Heat oven to 475°F. Bring a large pot of salted water to boil. Add the Penne Rigate and cook for 4 minutes; drain and place the Penne Rigate back into the pot. Spoon in about ~4 cups Eggplant & Tomato Soup. Stir in all the mozzarella and half of the Parmesan. Scoop into a casserole dish and dot with the cold butter. Place in the heated oven and cook for about ten minutes (until pasta begins to brown). Remove from oven and sprinkle with remaining Parmesan. Place back in the oven for just a few more minutes. Serve hot. Makes 4-6 servings.
This recipe is adapted from Ina Garten’s Baked Pasta.
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