Creamy Mushroom, Eggplant, and Salami Baked Pasta
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 968
- Total Fat
- 47
- Saturated Fat
- 23
- Carbohydrates
- 82
- Dietary Fiber
- 10
- Sugar
- 14
- Protein
- 57
- Cholesterol
- 99
- Sodium
- 1827
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can diced tomatoes
1 teaspoon dried oregano
1 cup fresh ricotta
1 medium eggplant, peeled and cut into 3/4-inch pieces
1/2 pound cremini mushrooms, thinly sliced
1 pound dried medium shells
2 ounces thinly sliced Genoa salami, chopped
3 cups shredded Asiago cheese
1 cup grated Parmesan
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.