Baked Eggplant and Pancetta Pasta

Baked Eggplant and Pancetta Pasta

Baked Eggplant and Pancetta Pasta

By Food Network
1 hour 5 minutes

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Details
  • Servings:   6
  • Calories:   952
  • Protein:   44g
  •  
  • Fiber:   10g
  • Sugar:   18g
  • Carb Total:   73g
  •  
  • Trans Fat:   1g
  • Saturated:   20g
  • Fat Total:   50g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound pancetta, diced
  • 1 medium eggplant, peeled and cut into 1/2-inch cubes
  • 1 pound dried cavatappi
  • 5 1/2 cups prepared marinara sauce
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
Instructions

Baked Eggplant and Pancetta Pasta serves 6 original recipe by Food Network.

View original preparation instructions

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