Baked Penne with Roasted Eggplant Sauce

baked-penne-eggplant1

Cook pasta according to directions.
Pre-heat oven to 350°
Cover bottom of baking dish with Rao’s Siciliana Sauce, layer with half of the Penne pasta, spread half the Ricotta and half of the mozzarella over pasta, cover with more sauce. Repeat the next layer and sprinkle grated Pecorino Romano cheese on top.  Bake about 30 minutes or until cheese melts.

Serves 6-8

This entry was posted on Tuesday, June 23rd, 2009 at 2:21 pm and is filed under Pasta, Quick Recipes, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

  1. FoodTravelDiva says:
    July 8, 2009 at 8:53 pm

    You have a well deserved award waiting on my blog to be collected by you! Congrats!

  2. Chris says:
    March 12, 2012 at 8:39 am

    Hi, I love your products! I was looking for a recipe for traditional baked ziti, and this seems close. Can you provide one? I don’t care whether the pasta is penne, orecchiette, or any other shape, but I’d like to know the ingredients and technique. Thanks.

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