Tuesday, March 16, 2010

Eggplant Pasta Casserole

This is really just an addition to an earlier post but I thought it worth posting this variation. Just leave the cheeses out for a veggie meal.

6 c. cooked pasta
2 can garbanzo beans, drained and lightly mashed
2 c. eggplant sauce
2 oz. mozzerella cheese, cut into tiny cubes (optional)

Parmesan cheese, freshly grated, optional

Toss all together, pour into a greased 9x13 casserole dish and top with Parmesan cheese. Bake at 350 until heated through. Serve with a salad and garlic bread.

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