Creamy Mushroom, Eggplant, and Salami Baked Pasta

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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
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 6

Ingredients

  1. Deselect All
  2. Kosher salt and freshly ground black pepper
  3. 5 tablespoons extra-virgin olive oil
  4. 3 garlic cloves, thinly sliced
  5. 1/4 teaspoon crushed red pepper flakes
  6. One 28-ounce can crushed tomatoes
  7. One 15-ounce can diced tomatoes
  8. 1 teaspoon dried oregano
  9. 1 cup fresh ricotta
  10. 1 medium eggplant, peeled and cut into 3/4-inch pieces
  11. 1/2 pound cremini mushrooms, thinly sliced
  12. 1 pound dried medium shells
  13. 2 ounces thinly sliced Genoa salami, chopped
  14. 3 cups shredded Asiago cheese
  15. 1 cup grated Parmesan

Instructions

  1. Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

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
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

 

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