One-Pot Eggplant Pasta

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One-Pot Eggplant Pasta

Pin this to your board Nutritional Facts
Ready In 30 mins
Preparation 15 mins
Serves 6 people


  • 1/2 large eggplant
  • 2 teaspoons kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 package (8 ounces)sliced button mushrooms (2 cups)
  • 2 cloves garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 2 cups water
  • 1 package BUITONI Refrigerated Chicken & Prosciutto Tortelloni (9 oz.)
  • Salt and ground black pepper to taste
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • Fresh basil leaves or chopped fresh parsley


LACE eggplant in colander with bowl under it. Sprinkle with kosher salt. Allow to sit for 20 minutes; rinse and then pat dry.

HEAT oil in large saucepan over medium-high heat. Add eggplant; cook, stirring occasionally, for 3 to 4 minutes or until golden brown. Add mushrooms, garlic and red pepper flakes; cook, stirring occasionally, for 2 minutes or until mushrooms are soft.

ADD sauce and water to saucepan; stir, scraping brown bits from skillet. Stir in pasta. Bring to a boil; reduce heat to medium-low. Cover; cook for 8 to 10 minutes or until pasta is cooked through. Top with cheese and basil.

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