Pasta Al Forno

Name: Pasta Al Forno
Yield: Serves 4
Cuisine: 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

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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.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Rather than reach for a canned sauce for our Pasta Al Forno, we crafted our own using onion, garlic, and canned diced tomatoes as the base. To add flavor and crunchy texture to the dish, we made our own bread crumbs, sprinkled them on top o...

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