Baked Grains Fusilli & Tomatoes & Eggplant

By Angelika Hanna

This recipe is inspired by Ina Garten’s Baked Pasta with Tomatoes and Eggplant. I modified Ina’s recipe in that I left out the fennel bulb and seeds. Instead of the fennel bulb I added the zucchini. It turned out as a delicious choice of vegetables. Further, I replaced the regular pasta with whole grains Fusilli. This meal is healthy and pasty all in one.

Recipe:

Prep Time: 35 min

Cook Time: 45 min

Total Time: 1 h 20 min

Yield: 3-4 servings

Cuisine: North American

Author: Angelika Hanna / Zest4Food

Ingredients:

  • Extra virgin cold pressed olive oil
  • 4 1/2 cups (1/2 inch diced) eggplant
  • 2 onions, chopped
  • 2 small zucchini, sliced
  • 3-6 cloves garlic, optional
  • 3 cups vegetable stock
  • 1 can (28 oz) crushed tomatoes, preferable San Marzano
  • 1 1/2 tsp dried oregano
  • 1 tsp fresh thyme leaves
  • 1/4 tsp crushed red pepper flakes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 oz Super Grain Fusilli
  • 4 oz fresh mozzarella, medium diced
  • 5 tbsp freshly grated Parmesan cheese

Instructions:

  1. In a medium pot, heat some olive oil.
  2. Add the onions and the zucchini and cook for 6 – 8 min, stirring occasionally, until the onion is translucent and the zucchini starts getting tender.
  3. Add the eggplant and saute for about 5 min.
  4. Add the garlic and cook for one more minute, stirring.
  5. Add the vegetable stock, the tomatoes, and the herbs and spices, stir to combine.
  6. Bring to boil, then lower the heat to low-medium, and cook with lid on leaving a gap to release the steam for about 15 min. Stir occasionally.
  7. Remove the pot from the heat.
  8. Preheat the oven to 500 degrees Fahrenheit.
  9. Cook the super grain Fussili for 1 -2 min less than the directions on the package. (The Fussili should be ‘al dente’). Drain.
  10. In a casserole dish, place the Fussili, some of the eggplant soup, the mozzarella, 2 tbsp of the Parmesan cheese and combine the ingredients. Taste for salt and pepper.
  11. Bake for 10 min. until hot and bubble and the Fusilli begins to brown.
  12. Sprinkle each dish with the remaining Parmesan and bake for another 4 min.

Enjoy!

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