Tomato and Ricotta ZENB Spaghetti Bake

Everyone needs an baked ZENB Spaghetti recipe that will make your toes curl in your favorite warm socks. Dish this up for a hearty bite that is low in calories.

• 8 ounces ZENB Spaghetti Pasta made from 100% Yellow Peas, uncooked
• 2 teaspoons olive oil
• 1 small eggplant, cut into 1-inch pieces (about 4 cups)
• 2 cups cherry tomatoes, halved
• 1 small shallot, thinly sliced
• 2 cups no sugar added jarred tomato sauce
• 1/2 cup shredded Parmesan cheese
• 1/3 cup part-skim ricotta cheese
• 1/2 lemon, juiced
• 1/8 teaspoon salt
• 2 tablespoons chopped fresh basil

INSTRUCTIONS

Preheat oven to 400°F. Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.

Heat oil in large skillet on medium-high heat. Add eggplant; cook 3-4 minutes, stirring occasionally, until well-browned. Stir in tomatoes and shallots; cook 1-3 minutes until tomatoes burst. Stir in sauce, pasta and reserved pasta water. Cook 1-3 minutes, or until heated through. Spoon mixture into greased 13x9-inch baking dish. Sprinkle with Parmesan.

Bake; 20-30 minutes, or until cheese is melted, brown and bubbly. Combine ricotta, lemon juice and salt in medium bowl. Drop spoonfuls of ricotta mixture over pasta and sprinkle with basil.