Penne Pasticcio

Penne Pasticcio
Recipe type: entrees
  • 1 pound penne pasta
  • 1 large eggplant, diced
  • 1 tablespoon olive oil
  • 3 cups homemade tomato sauce
  • 1 cup bechamel sauce
  • 1 pound mozzarella, diced
  • Grated Parmesan or Romano
  • Fresh basil - a few leaves, chopped
  • Salt and pepper to taste
  1. Cook penne in boiling, salted water until al dente.
  2. Drain.
  3. Saute eggplant in olive oil until tender.
  4. n a large casserole dish, toss eggplant with penne, tomato sauce, bechamel, mozzarella and grated cheese (reserve some).
  5. Season with salt and pepper.
  6. Top dish with reserved cheese.
  7. Bake in a 375 F oven 15-20 min. or until hot and cheeses melt.