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Baked Ratatouille Casserole
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Brief Description
Pasta with eggplant, mushrooms, and veggies baked in a casserole for a filling family meal.
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Main Ingredient
pasta
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Category: Pasta
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Nov 17, 2014
Number of Servings:
Ingredients:
- 3 tablespoons - olive oil
- 1/2 cups - chopped onion or leek
- 8 ounces - fresh mushrooms quartered (2 cups)
- 2 cloves - garlic minced
- 2 pounds - tomatoes chopped
- 1 - medium eggplant cut into chunks (1 lb.)
- 3/4 teaspoons - salt
- - freshly ground pepper
- 8 ounces - dried elbow pasta
- 1/4 cups - fresh herbs such as basil, oregano, and/or thyme
- 3/4 cups - grated Parmesan cheese divided
Directions:
1. Preheat oven to 450 degrees F. In a skillet, heat oil on medium heat. Add onion and cook until tender, 6-8 minutes. Add mushrooms and garlic; cook 2 minutes more.
2. Add tomatoes and eggplant; season with salt and pepper. Cook, stirring occasionally, until tender and tomatoes begin to break down, about 10 minutes.
3. Meanwhile, cook pasta for 6 minutes; drain. Stir pasta, herbs, and 1/4 cup of the cheese into vegetable mixture. Transfer to a 3-quart baking dish. Sprinkle with remaining Parmesan cheese.
4. Bake casserole for about 5 minutes or until cheese is golden brown.
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