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Mediterranean Pasta Torte

A trace of cinnamon complements the tomato sauce in an almost imperceptible way, deepening the flavor without overpowering it. Chunky with vegetables, this casserole is a good choice for supper with friends. It's economical and requires no last-minute fussing.

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  • prep time 30 min
  • total time 1 hr 25 min
  • ingredients 14
  • servings 6
 

Ingredients

12
oz. (3 cups) uncooked ziti (long tubular pasta)
2 1/2
cups cubed (1/2-inch) peeled eggplant (8 oz.)
1
medium onion, chopped
1
(15-oz.) can chunky tomato sauce with onions, celery and green bell peppers, undrained
1/2
teaspoon cinnamon
1/2
teaspoon dried oregano leaves, crushed
2
cups milk
2
tablespoons all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
2
eggs
1/2
cup grated Parmesan cheese
3
tablespoons unseasoned dry bread crumbs
2
teaspoons margarine or butter, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish and 14x12-inch sheet of foil with nonstick cooking spray. Set aside.
  • 2 In Dutch oven or large saucepan, cook ziti to desired doneness as directed on package. Drain; return to Dutch oven. Cover to keep warm.
  • 3 Meanwhile, in medium saucepan, combine eggplant, onion, tomato sauce, cinnamon and oregano; mix well. Bring to a boil. Reduce heat; simmer 10 to 15 minutes or until onion and eggplant are crisp-tender, stirring frequently.
  • 4 In another medium saucepan, combine 1/2 cup of the milk, flour, salt and pepper; mix with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Remove from heat.
  • 5 In medium bowl, beat eggs; gradually add half of the hot milk mixture to beaten eggs, stirring constantly. Stir egg mixture back into mixture in saucepan. Add cheese; mix well. Add to cooked ziti; toss gently to coat evenly.
  • 6 Place half of ziti mixture in sprayed dish. Spoon tomato sauce over ziti. Top with remaining ziti mixture. Cover tightly with sprayed foil.
  • 7 Bake at 350°F. for 35 to 45 minutes or until casserole is bubbly. In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top; bake uncovered for an additional 5 minutes. Let stand 5 minutes before serving.
  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish and 14x12-inch sheet of foil with nonstick cooking spray. Set aside.
  • 2 In Dutch oven or large saucepan, cook ziti to desired doneness as directed on package. Drain; return to Dutch oven. Cover to keep warm.
  • 3 Meanwhile, in medium saucepan, combine eggplant, onion, tomato sauce, cinnamon and oregano; mix well. Bring to a boil. Reduce heat; simmer 10 to 15 minutes or until onion and eggplant are crisp-tender, stirring frequently.
  • 4 In another medium saucepan, combine 1/2 cup of the milk, flour, salt and pepper; mix with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Remove from heat.
  • 5 In medium bowl, beat eggs; gradually add half of the hot milk mixture to beaten eggs, stirring constantly. Stir egg mixture back into mixture in saucepan. Add cheese; mix well. Add to cooked ziti; toss gently to coat evenly.
  • 6 Place half of ziti mixture in sprayed dish. Spoon tomato sauce over ziti. Top with remaining ziti mixture. Cover tightly with sprayed foil.
  • 7 Bake at 350°F. for 35 to 45 minutes or until casserole is bubbly. In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top; bake uncovered for an additional 5 minutes. Let stand 5 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
390
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
),
Cholesterol
85mg
85%;
Sodium
740mg
740%;
Total Carbohydrate
61g
61%
(Dietary Fiber
4g
4%
  Sugars
11g
11%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
25%;
Iron
20%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.