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a baking dish of penne in red tomato sauce with browned eggplant cubes, dark olive halves and melted white mozzarella pockets beneath a light Parmesan crust
Rachel Kim

Baked Penne

Roasted eggplant and olives give this penne a vegetable-heavy filling with enough bite to stand beside the richer cheese bakes. Cut the eggplant small and roast it on a wide pan, because crowded pieces steam and can stay spongy, while browned edges soak up the tomato sauce in a more useful way. Fold in cubes of mozzarella just before baking so some cheese melts inside the tubes and some stays near the surface as the casserole settles.
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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 the oven to 425°F. Toss eggplant with 2 tablespoons oil and its salt, spread on a rimmed sheet pan and roast for 22 to 25 minutes, turning once, until tender with browned edges.
  2. Meanwhile, warm remaining oil in a saucepan and stir garlic for 30 seconds. Add tomatoes, water, oregano and pepper and simmer for 10 minutes.
  3. Boil penne in water with the tablespoon salt until 3 minutes short of the package time, then drain. Lower the oven to 375°F.
  4. Fold penne, roasted eggplant, olives and mozzarella cubes into the sauce. Transfer to a deep 9-by-13-inch baking dish and scatter with Parmesan.
  5. Cover with foil and bake for 20 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F and the surface browns lightly. Rest for 10 minutes before serving.