Ingredients
The following ingredients have 4 Servings
- Nonstick cooking spray
- 5 Tbsp. extra-virgin olive oil
- 1/2 medium eggplant, cut into cubes
- 1 cup 8 oz. whole wheat pasta, (rotini, penne, farfalle or ziti work best)
- 1/2 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jar, about 6 oz. artichoke hearts, roughly chopped
- 2 cups 24 oz. pasta sauce
- 1/2 tsp. dried oregano, chopped
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 cups Sargento® Shredded Mozzarella & Provolone Cheese, divided
Instruction
- Preheat oven to 350 degrees F. Lightly coat a large casserole dish with nonstick cooking spray.
- In large, heavy skillet set to medium heat, add olive oil. Once oil is hot, add eggplant and cook 10-12 minutes, or until eggplant has mostly softened.
- Meanwhile, cook pasta in boiling salted water according to package instructions for al dente. Drain and set aside.
- To the skillet with softened eggplant, add onion, garlic, artichoke, pasta sauce and seasonings. Simmer for about 8 minutes on medium heat, stirring occasionally. Remove from heat.
- Stir pasta into vegetable mixture. Fold in 1 cup cheese and transfer to prepared casserole dish. Sprinkle with remaining 1/2 cup cheese and cover with aluminum foil. Bake 20 minutes. Remove foil and bake about 10 minutes more, until cheese begins to brown.
- Enjoy!
