THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Vegetarian Menu

Baked penne with eggplant, ricotta, and feta

(Sally Pasley Vargas for The Boston Globe)
February 10, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 2

Olive oil (for the dish)
Salt and pepper, to taste
1/2 pound penne
1 cup ( 1/2 pound) fresh ricotta
1/2 cup crumbled feta
1 egg
1/4 cup milk
1/4 cup chopped parsley
Pinch of ground cinnamon
Leftover stuffed eggplant (2 halves), coarsely chopped

1. Set the oven at 375 degrees. Oil an 8-inch baking dish.

2. Bring a large pot of salted water to a boil. Add the penne and cook, stirring often, for 6 minutes or until the penne is not quite tender (it will cook more later). Drain into a colander.

3. Meanwhile, in a large bowl, whisk the ricotta, feta, egg, milk, parsley, cinnamon, and plenty of salt and pepper. Fold in the pasta and eggplant mixture. Transfer to the baking dish.

4. Bake for 30 minutes or until the top is browned and the mixture is bubbling at the sides.

Sally Pasley Vargas