Skip to main content
Epicurious

Tortelloni with Roasted Eggplant & Cherry Tomato Sauce

Eggplant and tomatoes are delicious roasted and blended into a chunky sauce with garlic, crushed red pepper and mint. The sauce complements the chicken & roasted garlic tortelloni nicely and makes for a wonderful dish for entertaining.

Recipe information

  • Total Time

    55 minutes

Ingredients

1 medium eggplant, unpeeled, cut into 1-inch cubes (about 5 1/2 cups)
1 pint cherry tomatoes (about 2 cups)
2 cloves garlic, peeled
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.)
1/4 cup torn fresh mint leaves
1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/4 cup toasted pine nuts

Preparation

  1. Step 1

    PREHEAT oven to 400¿ F. Line baking sheet with parchment paper or foil.

    Step 2

    COMBINE eggplant, tomatoes, garlic, oil, salt, pepper and crushed red pepper in large bowl. Spread on prepared baking sheet.

    Step 3

    ROAST for 30 minutes or until vegetables are tender and eggplant is golden.

    Step 4

    TRANSFER roasted vegetables to food processer. Add mint leaves; process until chunky.

    Step 5

    PREPARE pasta according to package directions; drain, reserving 1 cup cooking water. Return pasta to saucepan along with eggplant mixture, reserved cooking water and cheese. Toss gently to coat. Sprinkle with pine nuts. Garnish with additional mint leaves, if desired.

TagsPastaItalianEuropeanEggplantVegetableCherry TomatoTomatoMintHerbs & SpicesParmesanCheeseDairyPine NutNutMainWeeknight MealsRoastSponsor
Read More
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.