Italian Turkey and Tomato Basil Eggplant Roll Pasta Bake
Ingredients
The pasta
-
¾
pound
angel hair pasta
-
¼
cup
basil pesto
The eggplant
-
2
large
eggplants, cut lengthwise into thin slices
-
4
tablespoons
olive oil
-
to taste
salt + pepper
The filling
-
1
pound
lean ground turkey or ground chicken
-
2
cloves
garlic, minced or grated
-
1½
cups
cherry tomatoes or 1 (14 ounce) can san marzano tomatoes
-
¼
cup
tomato paste
-
1
cup
red wine
-
1
cup
milk (may sub water if in a pinch)
-
¼
cup
fresh mixed Italian herbs (basil, oregano, thyme)
-
1
teaspoon
crushed red pepper flakes
-
¼
cup
grated parmesan cheese
-
8
ounces
whole milk ricotta cheese
-
4
ounces
mozzarella cheese, sliced
-
to taste
fresh parsley + basil for serving
Instructions
- 1. Boil salted water and cook the pasta until al dente, then drain and mix with pesto and olive oil in a baking dish.
- 2. Season eggplant with salt and pepper, then cook in olive oil until golden on both sides.
- 3. In the same skillet, cook ground turkey or chicken with garlic until browned, then add tomatoes and tomato paste, cooking for a few minutes.
- 4. Slowly add red wine and milk, season, and simmer until thickened, then stir in herbs, red pepper flakes, and parmesan.
- 5. Preheat the oven to 400°F.
- 6. Layer the turkey mixture over the pasta, roll the eggplant with some turkey mixture inside, and nestle into the pasta.
- 7. Top with ricotta and mozzarella, then bake until cheese is melted and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
736
Total fat
30g
Total carbohydrates
70g
Total protein
45g
Sodium
800mg
Cholesterol
100mg
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