Vegetarian

Eggplant & Tomatoes Penne

Prep Time: 10 min  |  Cook Time: 65 min  |  Servings: 8  |  Calories: 498
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Eggplant & Tomatoes Penne
Prep Time
10 min
Cook Time
65 min
Servings
8
Calories
498

Ingredients
  • 7 Tbsp. olive oil, divided
  • 1 Tbsp. minced garlic
  • 1 medium eggplant, cut into cubes
  • 4 Tbsp. fresh oregano, chopped
  • 1 can (4-1/4 oz.) chopped kalamata or black olives
  • 1 jar (24 oz.) Bertolli® Olive Oil and Garlic Sauce
  • 1/4 tsp. each: salt and pepper
  • 1 box (16 oz.) penne pasta
  • 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese, divided
Directions
  1. Preheat oven to 350°F. Brush a 13x9x2-inch baking dish with 1 Tbsp. olive oil.
  2. In heavy skillet, combine remaining olive oil, garlic, eggplant and oregano. Cook 15 minutes until eggplant softens. Mix in olives and pasta sauce and simmer for 10 minutes on medium heat, stirring occasionally. Season with salt and pepper. Remove from heat.
  3. Meanwhile, cook penne in boiling salted water for 11 minutes to al dente firm. Drain.
  4. Stir penne into vegetable mixture. Fold in 1-1/2 cups cheese. Transfer to prepared baking dish; sprinkle with remaining cheese and cover with foil. Bake 25 minutes. Remove foil and bake about 15 minutes more until cheese begins to brown.

Serving Size 8

Calories 498

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 24.60g 38%
Sat. Fat 6.20g 31%
Mono Unsat. Fat 12.60g
Poly Unsat. Fat 1.50g
Cholesterol 21mg 7%
Sodium 713mg 30%
Amount/Serving%DV*
Total Carbohydrate 51g 17%
Dietary Fiber 2g 8%
Sugars 0g
Protein 16g
Amount/Serving%DV*
Vitamin A 111RE
Vitamin C 10mg 17%
Calcium 267mg 27%
Iron 2mg 11%