Eggplant, Spinach & Tomato Pasta Bake

1. 1

   Heat oven to 375 degrees F.

2. 2

   Cook pasta in large saucepan as directed on package, omitting salt.

3. 3

   Meanwhile, heat dressing in large skillet on medium-high heat.

4. 4

   Add eggplant; cook 3 to 5 min.

5. 5

   or until lightly browned, stirring frequently.

6. 6

   Stir in tomatoes and garlic; bring to boil.

7. 7

   Simmer on low heat 3 min.

8. 8

   or until slightly thickened, stirring occasionally.

9. 9

   Remove from heat.

10. 10

    Add spinach; stir just until wilted.

11. 11

    Drain pasta mixture.

12. 12

    Add to eggplant mixture along with 1/2 cup shredded cheese; mix well.

13. 13

    Spoon into 2-qt.

14. 14

    casserole sprayed with cooking spray; top with remaining shredded cheese and Parmesan.

15. 15

    Bake 15 min.

16. 16

    or until shredded cheese is melted and eggplant mixture is heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.