An easy, cheesy baked pasta — spiral cavatappi — with tomato sauce, eggplant and pancetta.
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 6 |
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
Instructions
- 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 963 |
| Total Fat | 51 g |
| Saturated Fat | 20 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 10 g |
| Sugar | 20 g |
| Protein | 43 g |
| Cholesterol | 103 mg |
| Sodium | 2088 mg |