Baked Eggplant and Pancetta Pasta
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 963
- Total Fat
- 51
- Saturated Fat
- 20
- Carbohydrates
- 83
- Dietary Fiber
- 10
- Sugar
- 20
- Protein
- 43
- Cholesterol
- 103
- Sodium
- 2088
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 40 min
Ingredients
Kosher salt
2 tablespoons extra-virgin olive oil
3/4 pound pancetta, diced
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 pound dried cavatappi
5 1/2 cups prepared marinara sauce
3 cups shredded mozzarella
1 cup grated Parmesan
Directions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Increase the heat to medium-high, add the eggplant to the pancetta drippings and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the bowl with the pancetta.
- Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta and eggplant.
- Add the marinara, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
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