Pasta Al Forno

Name: Pasta Al Forno
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 2 slices, hearty white sandwich bread, torn into pieces; 2 cups, shredded Italian cheese blend; 3 tablespoons, olive oil; 4 , garlic cloves, minced; 1 medium, eggplant (about 1 pound), cut into 1/2-inch pieces; , Salt and pepper; 1 , onion, chopped fine; 1 (28-ounce) can, diced tomatoes; 1/2 cup, finely chopped fresh basil; 12 ounces, rotini pasta

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Weeknight
Vegetarian

Appears in Cook's Country February/March 2011

Vegetarian pasta dishes can be unpalatably lean piles of randomly selected vegetables. Here’s our truly hearty, full-flavored version.

SERVES 4

TIME 30 minutes

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