Eggplant Marinara Pasta Casserole

Name: Eggplant Marinara Pasta Casserole Recipe
Yield: 7
Ingredients: Eggplant 6 cup (1 cubes) (remove); Salt 1 tsp (remove); *Cubetti di Pancetta .5 serving (remove); Onions raw 2 cup sliced (remove); Olive Oil 1 tbsp (remove); Garlic 3 cloves (remove); White Wine 2 fl oz (remove); Basil .33 tbsp (remove); Oregano ground .5 tsp (remove); *crushed red pepper 0.5 tsp (remove); Crushed Tomatoes 784 grams (remove); *Barilla Mini Penne 14 oz (remove); Fontina Cheese 1.33 cup shredded (remove); Bread french or vienna (includes sourdough) 2 oz (remove); Parmesan Cheese grated .5 cup (remove)

Number of Servings: 7

Ingredients

Eggplant, 6 cup (1" cubes) (remove)Salt, 1 tsp (remove)*Cubetti di Pancetta, .5 serving (remove)Onions, raw, 2 cup, sliced (remove)Olive Oil, 1 tbsp (remove)Garlic, 3 cloves (remove)White Wine, 2 fl oz (remove)Basil, .33 tbsp (remove)Oregano, ground, .5 tsp (remove)*crushed red pepper, 0.5 tsp (remove)Crushed Tomatoes, 784 grams (remove)*Barilla Mini Penne, 14 oz (remove)Fontina Cheese, 1.33 cup, shredded (remove)Bread, french or vienna (includes sourdough), 2 oz (remove)Parmesan Cheese, grated, .5 cup (remove)

Directions

Number of Servings: 7.5

Recipe submitted by SparkPeople user BLAMONT77.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 426.8
Total Fat: 13.1 g
Cholesterol: 27.5 mg
Sodium: 1,010.1 mg
Total Carbs: 61.4 g
Dietary Fiber: 6.7 g
Protein: 18.6 g

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