CREAMY EGGPLANT AND PEPPERONI BAKED PASTA
Perk up a cheesy baked pasta with pepperoni and eggplant.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the pepperoni to the pan and cook until just starting to crisp, about 2 minutes. Transfer to the bowl with the eggplant.
- Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, parsley, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop the top with the ricotta, then top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
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Des Acalla
[email protected]5 stars! This pasta was delicious and so easy to make. I'll definitely be adding it to my regular rotation.
Aayush Bipin
[email protected]This dish was a hit with my family! Everyone loved the creamy sauce and the combination of eggplant and pepperoni.
Jocelyn
[email protected]Overall, I thought this pasta was pretty good. It was easy to make, and the flavors were nice. I'll definitely be making it again!
Mana Lillah
[email protected]The sauce was a bit too thin for my liking, but the flavors were still there. I'll try adding some more cornstarch next time to thicken it up.
Alek Tozievski
[email protected]This pasta was a bit too spicy for my taste, but I still enjoyed it. I'll probably use less pepperoni next time.
Gracie Buckley
[email protected]I added some mushrooms and zucchini to this dish, and it turned out amazing! The extra veggies added a nice touch of flavor and texture.
Ananya Naveen
[email protected]The eggplant and pepperoni in this pasta were cooked perfectly, and the creamy sauce was nice and smooth. I'll definitely be making this again!
lemedy
[email protected]Absolutely love this creamy eggplant and pepperoni baked pasta!
Dayo Matthew
[email protected]This pasta dish was surprisingly easy to make, and it turned out so flavorful! The eggplant and pepperoni were a great combination, and the sauce was rich and creamy.
The-INKS crew
[email protected]Creamy Eggplant and Pepperoni Baked Pasta has quickly become my new favorite dish! The combination of flavors and textures is incredible, and the creamy sauce is to die for.