Holiday Pasta Bake

65 minutes Prep: 20 minutes Cook: 45 minutes

683 calories per serving view nutrition facts

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1	pound	pasta, penne	or davinci ziti
1	can	ricotta cheese	15 oz.
1	each	egg	beaten
1/2	teaspoon	garlic salt
1 small	inch	eggplant	peeled, cut into 1/2 inch cubes
1	each	onion	md, chopped
1	each	garlic clove	minced
1/4	cup	olive oil
1	each	tomato	28 oz., whole, cut and undrained
1	each	tomato paste	6 oz can
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	teaspoon	italian herb seasoning
1/4	teaspoon	red pepper flakes	crushed
3	cups	mozzarella cheese	shredded

1. Prepare pasta according to package directions; drain and set aside.

2. In a bowl, combine Ricotta cheese, egg and garlic salt; blend well and set aside.

3. In a skillet, cook eggplant and onion in hot oil until tender.

Stir in tomatoes and tomato paste, Italian herb seasoning and crushed red pepper flakes. Remove fromheat and stir in Parmesan cheese.

4. In a lightly greased 3 quart baking dish, layer half of pasta, half Mozzarella cheese.

Repeat with remaining pasta, Ricotta cheese mixture and tomato mixture; cover.

Bake at 350 degrees for 35 minutes. Uncover and sprinkle with remaining Mozzarella cheese.

Continue baking, uncovered, for 5 to 10 minutes or until cheese melts.

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Serving Size 211g

Amount per Serving

Calories 683 31% of calories from fat