Kitchen notes · a little help before you start
Eggplant marinara penne
Eggplant marinara penne brings together pasta, eggplant, and marinara sauce. Put a mug or measuring cup beside the stove before you start. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Italian
- Preparation & total time
- Quick dinners
- Budget (estimated)
- Low cost
- Dietary characteristics
- Vegetarian
- Dish type
- Pasta
A few quick notes
1. Keep a little pasta water
Put a mug or measuring cup beside the stove before you start. Scoop out the cooking water where the method tells you to, then add it gradually when bringing the pasta and sauce together.
2. Keep the package nearby
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Pasta
Look at how this ingredient comes into the method: Cook the pasta or tortellini following its package instructions.
Eggplant
Look at how this ingredient comes into the method: Cook the pasta or tortellini following its package instructions.
Marinara sauce
Look at how this ingredient comes into the method: Stir in the sauce ingredients over low heat, loosening cheese-based sauces with reserved pasta water.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Eggplant marinara penne
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Add any herbs or seasonings, toss with pasta, and finish with Parmesan and lemon juice if listed. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Cook the pasta or tortellini following its package instructions.
Which little step is worth remembering?
Put a mug or measuring cup beside the stove before you start. Scoop out the cooking water where the method tells you to, then add it gradually when bringing the pasta and sauce together.
What check should I look for as it cooks?
Keep this part of the method in view: Stir in remaining vegetables, except any already cooked with the pasta, and cook until tender.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Source information is not available for this record.
Preparation notes follow the recipe shown here.
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