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Baked Pasta with Tomatoes & Eggplant - Ina Garten, "Barefoot Contessa", www.barefootcontessa.com
Ingredients
  • Kosher salt and freshly ground black pepper
  • 8 ounces penne rigate and/or fusilli
  • 3 cups Tomato & Eggplant Soup (see link below)
  • 4 ounces fresh mozzarella, medium-diced
  • 5 tablespoons freshly grated Italian Parmesan cheese, divided
  • 2 tablespoons unsalted butter, small-diced
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