This easy sheet pan pasta is a good meal for any night of the week. It packs so much flavor and so simple. I promise you will love it.
For this recipe I used the rigatoni from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. It is available right here on my website.
Sheet Pan Eggplant Pasta
Ingredients
2 lbs. Eggplant, cubed. Skin on
2 Pints Cherry Tomatoes
4 Garlic Cloves, halved
1 ¼ cups Olive Oil
1 ¼ tsp. Salt
½ tsp. Pepper
⅛ tsp. Red Pepper Flakes
10 Basil Leaves, chopped
¾ cups Pecorino Romano, grated
8 oz. Burrata, just the insides
Method
Preheat the oven to 400°. Line a large baking sheet with aluminum foil and then a piece of parchment paper. Make a separate section for the tomatoes, using a piece of aluminum foil and then top with a piece of parchment.
On the larger section of the sheet pan put the cubed eggplant (single layer) and the garlic. Drizzle over 3/4 of a cup of olive oil, 3/4 of a teaspoon of salt, and 1/4 teaspoon of pepper. Combine.
On the smaller side of the sheet pan, add in the tomatoes. Drizzle with a half cup of olive oil, ½ teaspoon of salt, ¼ teaspoon of pepper and 1/8 of a teaspoon of red pepper flakes. Combine well.
Put the tray in the oven and roast your vegetables for about 40 minutes until the vegetables are cooked through and the eggplant is golden.
Take out of the oven and cool slightly
In the meantime, boil your salted pasta water. Boil the pasta.
In a small food processor, add in the garlic(from sheet pan) , tomatoes (from sheet pan with juices), basil, and Pecorino. Combine until smooth.
Reserve some pasta water when it’s almost cooked. Drain your pasta.
Combine the pasta with the tomato mixture. Add in the eggplant and mix. Next take out the inside of the burrata ball and mix it in with your pasta.
I like to serve with a drizzle of olive oil and some more Pecorino Romano. Serve