halfbakedharvest3.8
Italian Turkey and Tomato Basil Eggplant Roll Pasta Bake.
Cheese, eggplant, Italian sauce and pasta?!? See, only your best interest here.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
- ●skillet
- ●oven
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and add to a 9x13 inch baking dish. Add the pesto + 1 tablespoons olive oil and toss well to combine and then evenly coat the pasta.
olive oil4 tablespoons
2
Meanwhile, season the eggplant with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until light golden, ⏱️ 2 minutes on each side. Transfer the eggplant to a paper-towel-lined plate.
olive oil4 tablespoons
3
Heat the same skillet over medium heat and add the remaining olive oil. Add the ground turkey or chicken and the garlic and begin breaking up the meat. Cook, stirring occasionally, until well browned, about ⏱️ 5 minutes. Add the cherry tomatoes and tomato paste, give everything a good stir and cook ⏱️ 3-5 minutes.
olive oil4 tablespoonsgarlic (minced or grated)2 cloves
4
Slowly pour in the red wine and milk. Season with salt + pepper. Bring the mixture to a boil and then reduce the heat to a simmer, simmer for ⏱️ 15-20 minutes or until the sauce has thickened. Remove from the heat and stir in the fresh herbs, crushed red peppers flakes + parmesan. Allow to cool slightly.
red wine1 cupmilk (may sub water if in a pinch)1 cupwhole milk ricotta cheese8 ouncessalt + pepper (to taste)
5
Preheat the oven to 400 degrees F.
6
Spoon about 1/3 of the turkey mixture over the pasta. Grab the eggplant slices and place a little of the turkey mixture in the center, roll up the eggplant and nestle it into the pasta and stand up right. Repeat with the remaining eggplant slices. Depending on how large your eggplants are, you may not need all of the slices.
large eggplants, cut lengthwise into thin slices2
7
Dollop the ricotta cheese, over the eggplant and then add the mozzarella.
8
Baked for ⏱️ 15-20 minutes or until the cheese is melted and gooey. Garnish with fresh herbs. Enjoy!
Nutrition Facts
calories
736 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
8 g
sugar Content
12 g
sodium Content
520 mg
protein Content
39 g
cholesterol Content
84 mg
carbohydrate Content
62 g
saturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...