We've never met a pasta bake we didn't like. But this one, made with fresh eggplant, diced tomatoes and spinach leaves, is one of our new favorites.
What You Need
Original recipe yields 4 servings
2 cups penne pasta, uncooked
2 Tbsp. KRAFT Tuscan House Italian Dressing
1 eggplant, cut into 1-inch cubes
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cloves garlic, minced
3 cups tightly packed fresh spinach leaves
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium-high heat. Add eggplant; cook 3 to 5 min. or until lightly browned, stirring frequently. Stir in tomatoes and garlic; bring to boil. Simmer on low heat 3 min. or until slightly thickened, stirring occasionally. Remove from heat. Add spinach; stir just until wilted.
Drain pasta mixture. Add to eggplant mixture along with 1/2 cup shredded cheese; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese and Parmesan.
Bake 15 min. or until shredded cheese is melted and eggplant mixture is heated through.
If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium pasta sauce.
Substitute an 8-inch square baking dish for the 2-qt. casserole.
Serve with CRYSTAL LIGHT Iced Tea.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.