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Indulge in this flavorful Baked Pasta with Tomatoes & Eggplant dish, a delightful combination of penne rigate, Tomato & Eggplant Soup, fresh mozzarella, and Parmesan cheese. Baked to perfection, this Italian-inspired creation is a comforting and satisfying meal for three, perfect for any occasion.
Total time40 min
Ingredients6
Serving size3
Calories415
Oven
Sheet Pan
Gratin Dishes
Large Pot
Bowl
Kosher salt and freshly ground black pepper
8 ounces penne rigate and/or fusilli
3 cups Tomato & Eggplant Soup (see link below)
4 ounces fresh mozzarella, medium-diced
5 tablespoons freshly grated Italian Parmesan cheese, divided
2 tablespoons unsalted butter, small-diced