One-Pot Eggplant Pasta

13 ingredients
1 steps

Ingredients

  • 1/2 eggplant large, cubed
  • 2 teaspoons kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces button mushrooms sliced, 2 cups
  • 2 cloves garlic finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 15 containers BUITONI(R) Refrigerated Marinara Sauce 1 container
  • 2 cups water
  • 9 ounces BUITONI(R) Refrigerated Chicken & Prosciutto Tortelloni 1 package
  • salt and ground black pepper to taste
  • 1/4 cup BUITONI(R) Refrigerated Freshly Shredded Parmesan Cheese 5 oz.
  • fresh basil leaves
  • fresh parsley

Directions

  1. 1
    PLACE eggplant in colander with bowl under it. Sprinkle with kosher salt. Allow to sit for 20 minutes; rinse and then pat dry. HEAT oil in large saucepan over medium-high heat. Add eggplant; cook, stirring occasionally, for 3 to 4 minutes or until golden brown. Add mushrooms, garlic and red pepper flakes; cook, stirring occasionally, for 2 minutes or until mushrooms are soft. ADD sauce and water to saucepan; stir, scraping brown bits from skillet. Stir in pasta. Bring to a boil; reduce heat to medium-low. Cover; cook for 8 to 10 minutes or until pasta is cooked through. Top with cheese and basil.

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