Baked Eggplant and Pancetta Pasta

Baked Eggplant and Pancetta Pasta

Baked Eggplant and Pancetta Pasta


1 hour 5 minutes

Details
  • Servings:   6
  • Calories:   952
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound pancetta, diced
  • 1 medium eggplant, peeled and cut into 1/2-inch cubes
  • 1 pound dried cavatappi
  • 5 1/2 cups prepared marinara sauce
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
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