Wholemeal Penne and Eggplant Pasta Bake
Wholemeal Penne and Eggplant Pasta Bake with San Remo pasta, creamy ricotta, and melted mozzarella. Perfect for family dinners!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.com.au.
Cooking tools:
- Skillet
- Pot
- Baking dish
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Spatula
Ingredients
- San Remo Wholemeal Penne 500g
- 5 tbsp olive oil
- 1 large eggplant, diced into 2cm cubes
- 2 red capsicum, roughly diced
- 1 red onion, cut into thick wedges
- 3 garlic cloves, finely chopped
- ½ cup diced sun-dried tomatoes
- 500ml store bought or homemade napolitana sauce
- sea salt
- cracked black pepper
- 200g smooth ricotta
- 200g grated mozzarella
- basil leaves, to garnish
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