Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. But for clean slices, let the pie rest before cutting. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe. Just don’t rinse the noodles; you want that starch. Also, roasting the vegetables first concentrates their flavors and removes excess water.
Recipe information
Yield
8 servings
Ingredients
1
2
8
¼
½
2
2
4
1
2
½
Preparation
Step 1
Preheat oven to 425°. Combine eggplant, tomatoes, garlic, ¼ cup oil, and ½ tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°.
Step 2
Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
Step 3
Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
Step 4
Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup basil and toss again to combine.
Step 5
Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.
Step 6
Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.
Leave a Review
Reviews (33)
Back to TopThis was sooooo good—even better than I expected. The only tweaks I made were to use thyme instead of basil (because I had it around) and to add fresh buffalo mozzarella because, well, mozzarella. It’s somehow rich and light all at the same time. Absolutely delicious.
Anonymous
Queens, NY
9/22/2018
Great recipe and the perfect comfort food. I ended up adding an additional egg, a can of tomato paste and a small can of pureed tomatoes because, for me, there wasn't nearly enough tomato sauce to dress the pasta when strictly following the recipe. I also added a cup of pasta water into the sauce. Overall great recipe!
jbw10003
New York
9/23/2018
loved this! Would like it a little more tomato-ie so I’d add more tomato paste (maybe double it) but otherwise - terrific!!
Dena Loverde
Sherman Oaks, CA
9/23/2018
This was delicious! I used spaghetti squash instead of eggplant because I don't like the taste of eggplant and it worked well! Otherwise I followed the recipe exactly. Like other reviewers, I also would add more tomato paste next time. When I eat pasta, I like it to be very saucy, and with this being a "pie", I was worried it would be a little dry. But it was perfect! Already looking forward to the leftovers, so I would definitely make it again!
jexie
Canada
9/23/2018
this dish is truly amazing! subbed the pasta with spaghetti squash and it turned out wonderfully. you wouldn't even notice the difference! the roasted tomatoes and eggplant with garlic (added a shallot) create an incredible flavor. also added a little extra tomato paste like some reviews suggested!
Anonymous
9/28/2018
Great recipe. Very tasty. I used parsley instead of basil and pizza cheese instead of parmesan. There is plenty of scope for adding other ingredients to customise this pasta pie.
Anonymous
Australia
10/1/2018
Not as is, way too much pasta, not enough sauce or veggies. Quite dry. However, the flavor is very nice. As several reviewers said, extra tomatoes and/ or sauce would help immensely, and I’m thinking sautéed mushrooms and onions would add a bit more savory flavor. Will try again with changes.
Molly QJ
SC, USA
10/5/2018