Eggplant Tomato and Mozzarella Pasta Bake
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound rigatoni
- 1 medium eggplant, diced
- 1 pint grape or cherry tomatoes
- 4 tablespoons extra-virgin olive oil
- One 24-ounce jar marinara sauce
- 2 cups fresh mozzarella, cut into 1/2-inch cubes
- Nonstick cooking spray, for the baking dish
- 3 tablespoons grated Parmesan, plus more for serving
- 6 fresh basil leaves, chopped
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