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SALT & PREPPY

Charlotte Park

Pasta

Eggplant, Kale & Ricotta Pasta Bake

Eggplant, Kale & Ricotta Pasta Bake
2016-04-24 05:01:19
Serves 6
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 10-12 ounces small pasta shells
  2. 1 tablespoon butter
  3. 1 medium onion, diced
  4. 1 large eggplant, chopped into 1 inch pieces
  5. 1 small bunch kale, roughly chopped
  6. 1 15 ounce container fat-free ricotta
  7. 1 lemon
  8. 6 tablespoons parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9 X 9 inch baking dish with pam and set aside. Bring a large pot of salted water to a boil and cook pasta according to package. Drain and return to the pot. Meanwhile in a large skillet, melt the butter over medium-high heat and add the onion, garlic, and eggplant. Cook until softened, 7 minutes. Add the kale, cover and cook until tender, 5 minutes. Add the vegetable mixture to the pot of pasta along with the ricotta, zest of whole lemon and juice of half, and 3 tablespoons parmesan cheese. Season liberally with salt and pepper and transfer to baking dish. Top with remaining 3 tablespoons parmesan cheese and bake until top is golden brown, 30 minutes.
Adapted from Oh My Veggies
Adapted from Oh My Veggies
SALT & PREPPY https://www.saltandpreppy.com/

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