Baked Pesto Pasta

with eggplant and sun-dried tomatoes

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We've really done it this time. If this dish were only little corkscrews of pasta tangled up with sun-dried tomatoes and roasted eggplant, it would be delicious. If we added to that a creamy basil pesto sauce, it would be sublime. But when we go a step further and bake it to golden-brown perfection with mozzarella, well, the results are hard to put into words. But what isn't hard is to put it in your belly.

In Your Box (serves 2)

  • Info
    8 oz. Fusilli
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 1 Eggplant
  • 2 Garlic Cloves
  • Info
    6 fl. oz. Chef's Heavy Cream
  • Info
    3 Tbsp. Basil Pesto
  • Info
    3 oz. Shredded Mozzarella

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    955
  • Carbohydrates
    88g
  • Fat
    56g
  • Protein
    31g
  • Sodium
    582mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Small Bowl
  • 1 Large Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • 1

    Cook the Pasta

    Scoop out ½ cup boiling water into a small bowl and reserve for next step. Place fusilli into boiling water and cook 9 minutes. Drain in colander and return to pot. Pasta will not be fully tender, but will finish cooking in a later step.

  • 2

    Prepare the Ingredients

    Add sun-dried tomatoes to small bowl with boiled water, cover with plastic wrap or foil, and rehydrate at least 5 minutes. Trim ends off eggplant and cut into ½" dice. Mince garlic.

  • 3

    Cook the Eggplant

    Place a large non-stick pan over medium-high heat. Working in two batches if necessary, add 1 Tbsp. olive oil and eggplant to hot pan. Cook, stirring occasionally, 5-6 minutes, or until lightly browned and tender. Remove from heat. To pot with fusilli, add eggplant, sun-dried tomatoes and steeping liquid, cream, garlic, and pesto. Stir to combine and season with ½ tsp. salt and ¼ tsp. pepper.

  • 4

    Bake the Pasta

    Transfer pasta to prepared casserole dish and top with shredded mozzarella. Put casserole dish on top of baking sheet and bake 15-18 minutes, or until pasta is hot and cheese is golden brown.

  • 5

    Plate the Dish

    Serve family style and dig in!

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