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Source: Parents Magazine


Recipe Summary test

35 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. In a large skillet, heat olive oil over medium heat. Add onion and cook until tender, 6 to 8 minutes. Add the mushrooms and garlic. Cook 2 minutes more.

  • Add the tomatoes and eggplant and season with the salt and pepper. Cook, stirring occasionally, until the vegetables are tender and tomatoes begin to break down, 10 minutes.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the macaroni and boil for 6 minutes; drain. Add the pasta, herbs, and 1/4 cup of the Parmesan cheese to the vegetable mixture. Stir to combine. Transfer the vegetable mixture to a 3-quart baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

  • Bake for about 5 minutes or until the cheese is golden brown.

Nutrition Facts

299 calories; fat 11g; cholesterol 9mg; saturated fat 3g; carbohydrates 40g; mono fat 6g; poly fat 1g; insoluble fiber 5g; sugars 8g; protein 12g; vitamin a 1283.4IU; vitamin c 17.8mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 5.3mg; vitamin b6 0.3mg; folate 131.8mcg; vitamin b12 0.2mcg; sodium 505mg; potassium 713mg; calcium 148mg; iron 2.2mg.