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Baked Shells With Eggplant And Cheese

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Ingredients
  Olive oil 2 Teaspoon
  Finely chopped onion 1 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Diced eggplant 2 Cup (32 tbs), trimmed (Italian Variety)
  Salt To Taste
  Canned italian plum tomatoes 2 Cup (32 tbs), crushed
  Chopped fresh mint/Basil 1 1⁄2 Teaspoon
  Medium pasta shells 6 Ounce, cooked, drained
  Grated provolone cheese 1 1⁄2 Ounce
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
Directions

1. Preheat oven to 400°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In large saucepan, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 2 minutes. Add eggplant and a pinch of salt; saute, stirring, until eggplant is tender, about 10 minutes.
3. Add tomatoes and mint; cover and simmer, stirring occasionally, 25 minutes. Stir in pasta, provolone and ricotta cheese; toss to combine.
4. Transfer mixture to prepared pan; bake 12 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
55 Minutes
Ready In: 
60 Minutes
Servings: 
4

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