Description
This baked penne dish combines creamy cottage cheese, roasted eggplant, and savory salami for a deliciously hearty meal. Packed with cheesy goodness and rich flavors, this comforting pasta bake is perfect for a family dinner or an easy weeknight meal!
Ingredients
- 12 ounces penne pasta
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cottage cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup marinara sauce
- 4 ounces salami, chopped
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Toss diced eggplant with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through.
- While the eggplant roasts, cook the penne according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix cottage cheese, ricotta, Parmesan, oregano, and red pepper flakes.
- Add the cooked pasta, roasted eggplant, marinara sauce, and chopped salami to the cheese mixture. Stir until well combined.
- Transfer the mixture to a greased baking dish and top with shredded mozzarella.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes, then garnish with fresh basil before serving.
Notes
- For a vegetarian option, omit the salami or replace it with mushrooms.
- Swap penne for whole wheat or gluten-free pasta if needed.
- Leftovers store well in the fridge for up to 3 days or can be frozen for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian
