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Roasted Eggplant and Pasta Caprese

Roasted Eggplant and Pasta Caprese Recipe

  • Basil Oil:
  • 1/3 cup fresh basil, cut in thin strips
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes, or more to taste
  • Roasted Eggplant:
  • 1 Reynolds® Oven Bag, large size
  • 1 pint grape tomatoes
  • 1 medium eggplant, peeled and cut into 1/2-inch cubes
  • 1 medium yellow bell pepper, cut into 1-inch strips
  • 1/2 small red onion, cut into 1/2-inch strips
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pasta:
  • 2 1/2 cups multi-grain rotini, cooked according to package directions and drained
  • 8 ounces fresh mozzarella, cubed
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup ricotta cheese
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 675
Total Fat 31g
Saturated Fat 12g
Cholesterol 59mg
Sodium 926mg
Total Carbohydrate 70.3g
Dietary Fiber 12.1g
Sugars 5.3g
Protein 35.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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