Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

recipe by

220
calories
15
ingredients
8
servings
3.573

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Ingredients

3/4 cup panko
4 tbsps olive oil divided
3 ozs grated parmesan cheese about 1½ cups, divided
28 ozs diced tomatoes drained
1 1/2 lbs eggplant cut into 1-inch cubes
6 cloves garlic minced
1 tsp fresh oregano minced, or ¼ tsp. dried oregano
4 cups water
12 ozs pasta shapes such as rotini
6 ozs mozzarella cheese sliced thin
2 1/2 tbsps fresh basil chopped

Nutrition Facts

220
calories
15
g fat
6
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 6
SmartPoints: 8