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    Baked Pasta with Fontina

    Source of Recipe


    List of Ingredients

    2 teaspoons olive oil
    1/2 teaspoon garlic, minced
    1 medium onion, diced
    1 eggplant, peeled and diced
    1 tablespoon tomato paste
    1/4 cup chicken broth
    6 ounces penne pasta
    1 tomato, chopped
    1 cup fontina, grated


    Heat the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over medium heat. Add the eggplant and cook until soft. Add the tomato paste and broth. Simmer for 10 minutes. Set aside. Add the pasta to boiling water and cook until tender about 7 to 10 minutes. Drain and rinse with cold water. Add the pasta to a casserole dish. Cover with the eggplant & onion sauce. Top with the chopped tomato and Fontina. Cover. Bake at 375F for 15 minutes. Serves 4.




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