Spinach Eggplant Pasta Bake

  • 1 box (1-pound) rigatoni pasta (or your choice of pasta)
  • butter for baking dish
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium eggplant,  washed and diced into 1-inch cubes.
  • 2 cups spinach
  • salt and pepper, to taste
  • 1 can (28-ounces) diced tomatoes, do not drain
  • 1 tub (15-ounces) part-skim ricotta cheese
  • 2 cups part-skim shredded mozzarella cheese, divided
  • 3 tablespoons thinly sliced fresh basil leaves
  • olive oil
  1. Pre-heat oven to 350.
  2. Cook pasta al dente, according to box directions.
  3. While pasta is cooking, butter a 13×9 baking dish; set aside.
  4. Heat olive oil in a large skillet over medium-low heat.
  5. Add garlic and cook for 1 minute, or until fragrant.
  6. Stir in diced eggplant, season with salt and pepper, and continue to cook over medium-high heat until tender, about 7 minutes; stirring occasionally
  7. Mix in tomatoes and cook until heated through; about 2 minutes.
  8. Add spinach.
  9. Remove from heat.
  10. Stir in ricotta and 1 cup shredded mozzarella.
  11. Pour pasta into prepared baking dish and mix in the eggplant mixture and basil; mix until thoroughly combined.
  12. Drizzle with olive oil.
  13. Sprinkle the rest of the mozzarella cheese on top.
  14. Bake for 15 to 20 minutes or until cheese is melted.
  15. Let cool for 5 minutes.
  16. Serve.

recipe found on diethood.com


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