Sicilian-Style Baked Pennette with Cheese

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

90 ml (6 tbsp) olive oil
1 small onion, chopped
2 garlic cloves, minced
210 g (7 oz) eggplant, diced
2 small zucchini, diced
796 ml (28 oz) canned, crushed Italian tomatoes
Salt and freshly ground pepper to taste
350 g (3/4 lb.) pennette pasta
Fresh basil leaves, snipped to taste
250 g (8 oz) Mozzarina cheese, diced

Directions

  1. Preheat oven to 180°C/350°F.
  2. In a medium saucepan, sauté the onions in the olive oil over low heat until soft, then add the garlic. Add the eggplant and cook for 5 minutes. Add the zucchini and cook another 3 minutes, stirring occasionally.
  3. Add the tomatoes, salt and pepper and stir. Continue cooking over medium heat for 10 minutes.
  4. In a large pot, cook the pasta in boiling, salted water until al dente. Drain and toss with the sauce and the basil.
  5. Transfer to a baking dish and sprinkle the Mozzarina evenly over the top.
  6. Bake for 8 minutes, or until the cheese is melted and bubbly. Serve hot.

Tip: To keep the pasta from drying out, sprinkle breadcrumbs and grated Parmesan over the cheese before baking.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2151