Baked pasta with tomatoes & eggplant from Cook Like a Pro: Recipes and Tips for Home Cooks (page 83) by Ina Garten

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Notes about this recipe

  • Kinhawaii on April 30, 2019

    I also made this in 1 large flat Le Creuset dish so took a little longer to heat up. We liked the crunchy pasta bits- used farfalle. Not sure if I would make it again if I didn't already have leftover soup.

  • anya_sf on January 16, 2019

    I scaled the recipe up for 12 oz pasta, made in one large casserole (metal, because I don't think pyrex or ceramic dishes are oven safe at 500 degrees). I used 8 oz mozzarella because I didn't want leftover cheese. This is super quick to make if the soup is already made, but the soup doesn't take that long. My family enjoyed this with extra Parmesan cheese.

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