Cheesy Baked Pasta

1 lb (500 g) penne
4 cups (1 L) store bought or homemade tomato sauce
1 cup (250 mL) slivered grilled eggplant slices, store bought or home made
1 cup (250 mL) slivered grilled zucchini, store bought or home made
8 ounces (250 g) Tre Stelle shredded mozzarella cheese
1 cup (250 mL) Tre Stelle grated parmesan cheese salt and freshly ground pepper
1/4 cup (50 mL) Italian parsley, chopped

Winter Tomato Sauce

To make the sauce spicy, add up to 1 tsp chili flakes.

3 tbsp (45 mL) Tre Stelle olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 28 oz can (796 mL) chopped tomatoes with juices
Salt and freshly ground pepper
2 tbsp (25 mL) chopped fresh basil or 1 tsp dried

Preheat oven to 350°F (175°C).

Bring a large pot of water to boil. Add penne and boil 7 to 10 minutes or until al dente. Drain at once and transfer to a large bowl. Mix in tomato sauce, eggplant, three quarters of mozzarella and half of Parmesan cheese. Stir in parsley. Season well with salt and pepper.

Transfer to a 9 x 13 inch (3.5 L) oiled baking dish. Top with remaining mozzarella and parmesan. Bake for 15 to 20 minutes or until top is melted and the mixture is hot. Finish under the broiler for 2 minutes if you want a glazed, golden top.

Serves 6

Winter Tomato Sauce

Heat oil in pot on medium heat. Add onion and garlic and sauté for 3 minutes or until onion is softened. Add tomatoes and juices. Bring to boil then simmer for 25 minutes or until thickened. Stir in basil. Season well with salt and pepper.