Eggplant, Tomato and Mozzarella Pasta Bake | Recipe Cart | Recipe Cart

Ingredients

• Kosher salt and freshly ground black pepper
• 1 pound rigatoni
• 1 medium eggplant, diced
• 1 pint grape or cherry tomatoes
• 4 tablespoons extra-virgin olive oil
• One 24-ounce jar marinara sauce
• 2 cups fresh mozzarella, cut into 1/2-inch cubes
• Nonstick cooking spray, for the baking dish
• 3 tablespoons grated Parmesan, plus more for serving
• 6 fresh basil leaves, chopped