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Penne Siciliana |
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Ingredients:
- 1 - 24 oz. jar of Monte Bene™ Tomato Basil pasta sauce
- 1 lb. Penne Pasta
- 1 large Eggplant cut in 1 inch cubes with skin
- ½ lb. shredded Mozzarella cheese
- 2 tbsp. chopped fresh basil
- ½ cup Pecorino Romano grated cheese
Directions:
- Cook pasta al dente (8-10 minutes), then drain
- Bake cubed Eggplant at 475°F for about 10 minutes on a flat non-stick baking dish
- Heat entire jar of Monte Bene™ Tomato Basil pasta sauce on low heat; bring to a simmer, do not let sauce boil
- Add 4 oz. of sauce to the pasta. Stir to coat pasta to keep it from sticking.
- Add baked Eggplant to rest of sauce and stir well.
- Plate pasta and sprinkle Mozzarella evenly
- Top pasta with the remaining sauce/Eggplant
- Sprinkle pasta evenly with Pecorino Romano cheese and then basil
Serves: 4
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