| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 3 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces penne rigate and/or fusilli
- 3 cups Tomato and Eggplant Soup, recipe follows
- 4 ounces fresh mozzarella, medium-diced
- 5 tablespoons freshly grated Italian Parmesan cheese, divided
- 2 tablespoons unsalted butter, small-diced
- Good olive oil
- 4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
- 2 cups chopped yellow onion (2 onions)
- 2 cups chopped fennel bulb
- 2 tablespoons minced garlic (6 cloves)
- 3 cups good chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 teaspoons whole dried fennel seeds
- 1 1/2 teaspoons dried oregano
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
- Freshly grated Italian Parmesan cheese, for serving
Instructions
- Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you’re using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you’re using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 837 |
| Total Fat | 36 g |
| Saturated Fat | 15 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 13 g |
| Sugar | 19 g |
| Protein | 35 g |
| Cholesterol | 69 mg |
| Sodium | 1808 mg |
Reviews
Could not get my hands on a Fennel bulb so I used the all-white heart of bok choy instead. I rough chopped the onion, bok choy and upped the chicken stock to 4 cups. Brought to boil and then simmered for 15 minutes. I then used my immersion blender to break down but not puree the onion and bok choy. Added 16oz of dry uncooked Penne and added two grilled chicken breasts diced. Simmered for 30-35 minutes until the pasta was tender. I did make quite a few changes however; I stayed true to essence of the recipe and will make again. Served with yeast rolls and shaved parmesan. Can hardly wait to reheat and eat for lunch at work tomorrow.
I created this meal using the Eggplant-Tomato soup. Didn’t have the 3 small dishes so I baked it at 400 for 20 minutes. I added sliced cooked breakfast sausage in the dish. At 15 minute mark, added shredded Parmesan Romano cheese. It was a huge hit!
I kind of agree with the previous reviewer. I did like the soup, but I loved the pasta dish! I didn’t think I would like it as much as I did! My husband is not an eggplant lover, at all! But we both liked the soup and the pasta. With the cheese and a little bit of butter on top, baked off at a high temperature, it’s could easily pass for a wonderful dish at a high-end Italian restaurant!
This recipe comes in two parts. On TV, Ina shows how to turn the Eggplant & Tomato Soup into a baked pasta dish. I was anxious to try both the soup and pasta.
First, the soup. I wasn’t a fan. I felt like I was eating pasta sauce out of a bowl, and that there wasn’t enough depth of flavor. After portioning out what I want for the baked dish, I will be playing with what’s left before calling it soup. I can see adding red wine, maybe a small amount (tsp) of sugar, and a little cream, or some additional chicken stock, and maybe some thin strands of fresh basil. In any case, it will need some doctoring for me to call it “soup.”
The good news is, the baked pasta turned out amazingly beautiful and delicious. I would recommend adding a little crushed red pepper and cutting the mozzarella into very small cubes. Maybe a sprinkling of fresh basil on top.
This recipe can easily be doubled. You already have enough soup, mozzarella and pasta if you bought for the recipe. Just put it all in a 13×9 baking dish, or six ramekins if you have them.
I will be making this again!