Cheesy baked pasta is even more fun when you can slice it into wedges. Spaghetti, bucatini, or rigatoni, if it’s pasta it works here. Roasting the vegetables first concentrates their flavors and removes excess water. Don’t rinse the noodles because you want that starch. For clean slices let the casserole rest before cutting.
- Prep Time
- Cook Time
- (5 /5)
- 1 rating
- 1 Medium Eggplant (Peeled, Cut Into 1/2 Inch Pieces)
- 2 Pints Cherry Tomatoes
- 8 Garlic Cloves (Smashed)
- 1/4 Cup Olive Oil (Plus More For Skillet)
- 1 Teaspoon Crushed Red Pepper Flakes
- 1 Teaspoon Kosher Salt
- 2 Large Eggs
- 2 Tablespoons Tomato Paste
- 4 Ounces Finely Grated Parmesan Cheese (Divided)
- 4 Ounces Grated Mozzarella Cheese (Divided)
- 1/2 Cup Torn Basil
- Preheat oven to 425 degrees.
- In large-size ovenproof skillet combine eggplant, tomatoes, garlic, 1/4 cup olive oil, and red pepper flakes. Season with kosher salt. Toss to combine. Place in oven 25 to 35 minutes until eggplant is tender and tomatoes have burst. Shake skillet while cooking a couple of times. Remove from oven and let vegetables cool.
- Reduce oven to 400 degrees.
- In medium-size bowl whisk eggs and tomato paste until smooth. Whisk in 2 ounces Parmesan and 2 ounces mozzarella.
- Cook spaghetti in pot of boiling salted water until al dente. Immediately drain pasta and shake to remove any excess water. Transfer pasta back to pot.
- Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a bit of olive oil and roll around skillet to coat. Add egg mixture to pasta and toss until pasta is evenly coated. Add basil and toss again to combine.
- Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining cheeses.
- Place in oven 30 to 35 minutes until surface is nicely browned. Remove and let cool 10 minutes before cutting into wedges for serving.
- Serves 6
- Prep Time: 20 Minutes Cook Time: 70 Minutes Total Time: 90 Minutes
- "Work With What You Got!"
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