Baked Mostaccioli Caprese
Baked mostaccioli is a great dish for Italian food lovers, pasta fanatics and vegetarians. This version is made with eggplant, fresh tomatoes and two cheeses. Serve with a tossed salad and garlic bread for a full meal.
Ingredients
- 12 ounce mostaccioli pasta
- 4 tablespoon olive oil
- 1 medium eggplant, peeled and diced in half-inch cubes
- 4 cloves fresh garlic, crushed
- 2 fresh tomatoes, diced
- 1 small can (4 to 6 ounces) whole peeled tomatoes, pureed in blender
- 1 tablespoon basil
- Pepper, to taste
- 4 tablespoon butter
- 1/2 cup grated Romano cheese
- 2 cup shredded mozzarella cheese
Instructions
- Cook pasta, drain and reserve.
- In a sauce pan, add olive oil and eggplant, cook for 1 minute. Add garlic, tomatoes and tomato puree, bring to a boil and simmer for half an hour. Add basil, pepper, butter, pasta and Romano cheese, toss well.
- Put in a buttered 8- by 12-inch ovenproof dish and sprinkle with mozzarella. Bake under broiler until cheese is melted and golden in color, about 10 minutes.