Baked Penne With Eggplant, Tomatoes, Olives and Cheese Recipe

Name: Baked Penne With Eggplant, Tomatoes, Olives and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil, divided; 1 tablespoon minced garlic; 1 medium eggplant, cut into cubes; 4 tablespoons fresh oregano, chopped; 1 (4 1/4 ounce) canchopped black olives; 1 (24 ounce) jarolive oil and garlic pasta sauce; salt, to taste; pepper, to taste; 1 (16 ounce) box penne pasta; 2 cups sargento artisan blends shredded mozzarella & provolone cheese, divided

Servings: persons

7 tablespoons olive oil, divided
1 tablespoon minced garlic
1 medium eggplant, cut into cubes
4 tablespoons fresh oregano, chopped
1 (4 1/4 ounce) canchopped black olives
1 (24 ounce) jarolive oil and garlic pasta sauce
salt, to taste
pepper, to taste
1 (16 ounce) box penne pasta
2 cups sargento artisan blends shredded mozzarella & provolone cheese, divided

1
Preheat oven to 350F Brush a 13x9x2-inch baking dish with 1 tablespoons olive oil.
2
In a heavy skillet, combine remaining olive oil, garlic, eggplant and oregano.
3
Cook 15 minutes until eggplant softens.
4
Mix in olives and pasta sauce and simmer for 10 minutes on medium heat, stirring occasionally.
5
Season with salt and pepper.
6
Remove from heat.
7
Meanwhile, cook penne in boiling salted water for 11. minutes to al dente firm.
8
Drain.
9
Stir penne into vegetable mixture.
10
Fold in 1-1/2 cups cheese.
11
Transfer to the prepared baking dish; sprinkle with remaining cheese and cover with foil.
12
Bake 25 minutes.
13
Remove foil and bake about 15 minutes more until cheese begins to brown.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 tablespoons olive oil, divided, 1 tablespoon minced garlic, 1 medium eggplant, cut into cubes, 4 tablespoons fresh oregano, chopped, and more.

Yes, Baked Penne With Eggplant, Tomatoes, Olives and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Penne With Eggplant, Tomatoes, Olives and Cheese

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