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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Tanisha Rahman
[email protected]I'm not sure about this recipe. I've never had eggplant before.
Md Sahkil
[email protected]I can't wait to try this recipe. It looks so delicious.
Andrew Chioma
[email protected]I've made this dish several times and it's always a hit. It's a great dish to serve for company.
Tamoor Shah
[email protected]This pasta dish is a great way to get your kids to eat eggplant. My kids loved it!
Ameenu Jibril
[email protected]I'm not a big fan of eggplant, but I loved this dish. The creamy sauce and the pepperoni were a great combination.
Valobasar Pagol
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavor is amazing.
Jessica Jessica Rogers Joplin
[email protected]I'm not a fan of pepperoni, so I left it out of the dish. It was still very good.
Muneeb
[email protected]I made a few changes to the recipe and it still turned out great. I used a different type of cheese and I added some mushrooms.
Asihk Das
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend this recipe.
Psycho King
[email protected]This pasta dish is a great way to use up leftover eggplant. It's also a very affordable meal to make.
Aman Shahi
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked perfectly and the sauce was creamy and flavorful.
Syed Plays
[email protected]I made this dish last night and it was a huge hit with my guests. The creamy eggplant sauce was so flavorful and the pepperoni added a nice kick. I will definitely be making this again.
Abdul kareem Baloch
[email protected]This pasta dish was so easy to make and it turned out so delicious. My family loved it!
Sabir Khan
[email protected]This creamy eggplant and pepperoni baked pasta is a real winner! The combination of flavors is amazing and the pasta is cooked perfectly. I will definitely be making this again.