Chickpea & Eggplant Baked Pasta
Submitted by happyzhangbo
Turn leftover chickpea and eggplant stew into a crispy-topped baked pasta with feta, fresh herbs, and crunchy breadcrumbs. High-fiber comfort food, ready in under an hour.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
50 minGot leftover chickpea and eggplant stew sitting in the fridge? This is its second act, and honestly, it might steal the show.
Fusilli pasta gets tossed with the stew, crumbled feta, bright lemon juice, and handfuls of fresh mint or basil.
The whole thing goes into a baking dish, crowned with crunchy breadcrumbs, and bakes until the top turns golden and crisp.
Underneath that crackly crust, it’s creamy, herby, and deeply satisfying.
Pro Tips
- Use whole wheat fusilli and whole wheat breadcrumbs for extra fiber and a nuttier flavor.
- Goat cheese works as a tangier swap for feta if that’s what you have on hand.
- Slightly undercook the pasta before baking. It finishes in the oven and won’t turn mushy.
Ingredients
Directions
Preheat oven to 350°F.
Spray a 2-quart baking dish with cooking spray.
Bring a large pot of water to a boil.
Cook fusilli according to package directions.
Drain and rinse.
Mix together breadcrumbs and oil in a small bowl.
Add the pasta, stew, cheese, fresh mint (or basil) and lemon juice in a large bowl and toss until mix well.
Spread the mixture evenly in the prepared baking dish.
Sprinkle the breadcrumb mixture on top.
Bake until the topping is golden and crispy, 28 to 32 minutes.
Top with remaining basil or mint.
Serve warm.
