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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe from wailana has parmesan cheese...that's all that needs to be said :P Ingredients:
1 lb. farfalle (bowtie pasta) |
1 1/2 tbsp. olive oil |
1 cup onion, diced |
2 cloves garlic, minced |
2 large eggplants, diced |
20 oz. frozen spinach, thawed |
5 cups canned crushed tomatoes in added puree |
1 tbsp. italian seasoning |
1 tbsp. cajun seasoning |
2 tsp. salt |
3 tbsp. raw sugar |
1 cup parmesan cheese |
Directions:
1. 1. Cook the pasta according to the package directions. Rinse under cold water, drain well, and set aside. (Avoid overcooking as it will be baked in the oven later.)
2. 2. Preheat the oven to 350°F. Heat 1/2 Tbsp. of the oil in a large saucepan on medium heat. Sauté the onion and garlic until tender. Add the eggplant and the remaining 1 Tbsp. oil. Sauté until the eggplant is soft and translucent, adding a little water as needed to prevent burning.
3. 3. Mix in the spinach and cook until tender. Add the tomatoes, Italian and Cajun seasonings, salt, and sugar. Bring to a boil and simmer on medium heat for 10-15 minutes.
4. 4. Add the pasta to the vegetables and sauce and toss to mix evenly. Pour into a large baking dish and sprinkle with the cheese. Bake for 20-25 minutes.
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