“Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it’s moe important to make yourself feel good.”
Well, didn’t that work out perfectly? A pasta themed week at the cooking club and since I have a busy few days I am pleased to present this recipe that I made using the leftover eggplant soup from Ina Garten, so good, filling, and comforting for eggplant lovers. With just a couple of additions dinner was ready in about 20 minutes a good side salad and a warm loaf of bread were just the perfect additions for a chilly night.
Ina’s recipe link is posted below: Recipe ingredients and instructions adapted slightly.
- Kosher salt and freshly ground black pepper
- 8 ounces penne rigate and/or fusilli
- 3 cups Tomato & Eggplant Soup (see link below)
- 4 ounces fresh mozzarella, medium-diced
- 5 tablespoons freshly grated Italian Parmesan cheese, divided
- 2 tablespoons unsalted butter, small-diced
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you’re using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. You want the pasta to be quite al dente. Drain.
- Pour the soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
Click here for the recipe for Tomato & Eggplant Soup.