Description
Enjoy a hearty and wholesome weeknight dinner with this easy one-pot pasta bake. Tender eggplant and savory soy granules are baked in a rich marinara sauce for a truly satisfying casserole.
Ingredients
Units
Scale
- 1 cup (237ml) wholewheat pasta (such as penne)
- 1 small onion (finely diced)
- 1 small carrot (peeled and finely diced)
- 1 medium eggplant (diced)
- 1/2 cup (118ml) soy granules aka TVP (optional,soaked in hot water for 10 minutes,then drained and squeezed)
- 1 cup (237ml) marinara sauce (homemade or storebought)
- 2 teaspoons (10ml) olive oil
- 1 garlic clove (finely minced)
- 1 teaspoon (5ml) dried Italian seasoning
- 1/4 teaspoon (1.2ml) crushed red pepper
- 1 1/2 cups (355ml) vegetable stock
Instructions
- Preheat oven to 350°F (177°C).
- Heat oil in an oven-safe sauté pan over medium heat. Add the onions, carrot, and garlic; cook, stirring frequently until the vegetables are tender, about 4-5 minutes.
- Stir in the eggplant and the soy granules. Cover and cook until the eggplant is tender and soft, about 6-8 minutes.
- Add Italian seasoning, crushed red pepper, and salt (note: salt quantity is not specified in the raw instructions, so use salt to taste).
- Stir in the vegetable stock, marinara sauce, pasta, and 2 tablespoons (30 ml) basil. Bring the mixture to a boil; cook for 10-12 minutes or until the pasta is almost cooked, stirring frequently.
- Top with grated mozzarella and Parmesan cheese. Bake for 12-15 minutes or until pasta is done.
- Sprinkle with the remaining 1 tablespoon (15 ml) basil and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American