Eggplant, Tomato and Mozzarella Pasta Bake | Recipe Cart
Delicious Eggplant, Tomato & Mozzarella Pasta Bake | Easy 1-hour recipe from Food Network. Perfect for a tasty weeknight meal!
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Cooking tools:
- Baking dish
- Baking sheet
- Parchment paper
- Stockpot
- Colander
- Mixing bowl
- Oven
- Stove
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- Kosher salt
- 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
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