Eggplant Marinara Pasta Casserole

More from this source
Cooking Light


Add a comment


6 cups (1/2-inch) cubed eggplant (about 1 pound)

1 1/2 teaspoons kosher salt, divided

Cooking spray

1 ounce pancetta, chopped

2 cups thinly sliced onion

1 tablespoon extravirgin olive oil

2 garlic cloves, minced

1/4 cup dry white wine

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh oregano

1/2 teaspoon crushed red pepper

1 (28-ounce) can diced tomatoes, undrained

16 ounces uncooked penne (tube-shaped pasta)

1 cup (4 ounces) shredded fontina cheese

1 (3-inch) piece French bread baguette (2 ounces)

1/2 cup (2 ounces) grated fresh Parmesan cheese

You might also like

Tomato, Broccoli & Mozzarella Pasta Casserole
The Kitchn
Pumpkin Mac-N-Cheese
The Naptime Chef
Macaroni And Cheese Cupcakes
Framed Cooks
Creamy Chicken Spaghetti Casserole
The Pioneer Woman
Arugula Lasagna
Caramelized Onion And Prosciutto Macaroni And C...
Food Republic
Greek Pasta Casserole
Dana Treat
Creamy Pesto Caprese Pasta Casserole
Closet Cooking
Bonkers Awesome Mushroom And Onion Mac And Cheese
Joy The Baker
A Killer Mac 'N' Cheese
Jamie Oliver