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Baked Penne on a plate
Andrew Fowler

Baked Penne

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb dry penne
  • 1 tbsp fine salt for pasta water
  • 1 medium eggplant about 1 lb, cut into 3/4-inch cubes
  • 3 tbsp olive oil divided
  • 1/2 tsp fine salt for eggplant
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 1/2 cup water
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/2 cup pitted Kalamata olives halved
  • 8 oz low-moisture mozzarella cut into 1/2-inch cubes
  • 1/3 cup finely grated Parmesan

Method
 

  1. Heat oven to 425°F. Toss eggplant with 2 tablespoons oil and its salt on rimmed sheet. Roast 22 to 25 minutes, turning once, until tender with browned edges.
  2. Meanwhile, warm remaining oil in saucepan; stir garlic 30 seconds. Add tomatoes, water, oregano, and pepper; simmer 10 minutes.
  3. Boil penne with tablespoon salt to 3 minutes short of package time; drain. Reduce oven to 375°F.
  4. Fold penne, eggplant, olives, and mozzarella into sauce. Transfer to deep 9-by-13-inch dish; add Parmesan.
  5. Foil-cover; bake 20 minutes, then uncovered 8 to 10 minutes until center 165°F and surface lightly browned. Rest 10 minutes.