Baked anellini pasta with tomato and eggplant
Baked anellini pasta with tomato and eggplant is really fun dish to bring to the table. So, the next time you are wondering whether or not to add a pack of spaghetti O’s pasta to your kitchen inventory, simply imagine making this!
That is a plate of baked anellini with tomato and eggplant and doesn’t it look amazing! You can make this in a spring form pan if you have one.
Baked anellini with tomato and eggplant – serves 4 – 6
- 1 large eggplant, sliced about 1/4 inch thick
- 1/2 pound anelli pasta, or other pasta to your taste
- 1 pound sausage
- 1/2 cup peas, cooked
- 4 ounces mozzarella cheese, cubed
- 1/2 cup grated parmesan cheese
- 1 1/2 cups to 2 cups tomato sauce
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- Smear the eggplant slices with oil and grill until cooked through.
- Oil a one-quart souffle dish or similar vessel and arrange the cooked eggplant slices inside, leaving enough hanging over the side to fold over the pasta when the dish is full.
- Remove the casing from the sausage, break into bits and cook in a pan. Boil water and cook the pasta until it’s al dente.
- Drain the pasta and place into a bowl with the cooked sausage, and the rest of the ingredients, using as much tomato sauce as necessary to coat well. Reserve some of the sauce for later.
- Fill the dish with the pasta, then fold the eggplant slices over, covering the top of the pasta completely.
- Cover with aluminum foil and bake in a 350 degree oven for 45 minutes.
- Remove and let it rest for at least 15 minutes. Invert onto a serving platter, sprinkle with some Parmesan cheese, and serve with the extra sauce.
From CiaoChow
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