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Baked Ziti with Eggplant
Ingredients
  • subheading: For The Roasted Eggplant:
  • 2 medium-sized globe eggplants cut into 1-inch cubes - 1 lbs each
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried red pepper flakes optional
  • subheading: For the Baked Ziti:
  • 16 ounces ziti pasta or any other tubular pasta
  • vegetable spray
  • 2 cups homemade tomato-basil sauce* divided
  • 1 ½ cups whole milk ricotta
  • ½ cup fresh basil leaves chopped - plus more as garnish
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups shredded mozzarella
Steps
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