Pasta with Eggplant Sauce

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If you have Eggplant Parmesan leftovers, this dish makes a quick weeknight past dinner! Serve with salad and crusty bread.

Shared by aevans,
Chicago

Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings

Ingredients

1 16-oz. pkg rigatoni or fusilli pasta
2 C. tomato sauce reserved from Eggplant Parmesan
1 quarter (about 6" by 4" piece) reserved Eggplant Parmesan cut into 3/4-inch pieces (about 2 1/2 C.)

Directions

In large saucepot, cook pasta as directed. Meanwhile, in 2-quart saucepan, heat tomato sauce and cut-up Eggplant Parmesan over medium heat, stirring occasionally, until hot, about 15 minutes.

Drain pasta, reserving 1/4 cup pasta water. Return pasta to saucepot; add eggplant mixture and reserved pasta water and toss well.

Each serving: About 615 calories, 24g protein, 107g carbohydrate, 10g total fat (3g sat.), 15mg cholesterol, 1,280mg sodium.