Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Creamy Mushroom, Eggplant, and Salami Baked Pasta
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 968
- Total Fat
- 47 g
- Saturated Fat
- 23 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 10 g
- Sugar
- 14 g
- Protein
- 57 g
- Cholesterol
- 99 mg
- Sodium
- 1827 mg
Baked shells made with tomato sauce and dotted with mushrooms, eggplant and salami.
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 968
- Total Fat
- 47 g
- Saturated Fat
- 23 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 10 g
- Sugar
- 14 g
- Protein
- 57 g
- Cholesterol
- 99 mg
- Sodium
- 1827 mg
Ingredients
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Directions
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 3 tablespoons oil in a large non-stick skillet over medium high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally, until golden brown, about 6 minutes; transfer to the bowl with eggplant.
- Cook the shells in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the eggplant and mushrooms.
- Add the tomato sauce, salami, half the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
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