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Recipe by Temi Philip

Ziti with Eggplant and Mushrooms

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Ziti with Eggplant and Mushrooms
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian

Serve this decadent dish with a fresh salad, and you’re all set.

 

Ingredients

For Ziti

  • 16 oz (454 g) Tuscanini Penne Pasta or ziti, cooked until al dente

  • 1 tablespoon oil

  • 1 cup low-fat cottage cheese

  • 1 cup heavy cream

  • 2 eggs, beaten

  • salt, to taste

  • pepper, to taste

  • 5 oz (150 g) shredded mozzarella cheese, optional

Vegetable Layer

  • 3 and 1/2 tablespoons (50 g) butter

  • 1 onion, chopped

  • 2 baskets white button mushrooms, sliced

  • 1/2 eggplant, peeled and cubed

  • salt, to taste

Cream Layer

  • 2 tablespoons (30 ml) sour cream

  • 3 and 1/2 oz (100 ml) heavy cream

  • 3 eggs

  • 2 tablespoons chopped parsley or 6 cubes Dorot Gardens Frozen Parsley

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Pasta

1.

Preheat oven to 350ᵒF (180ᵒC).

2.

Add 1 Tbsp oil to the cooked pasta and mix well.

3.

Combine the cottage cheese, heavy cream, and eggs in a small bowl and add to the pasta. Season with salt and pepper. Mix well and set aside.

4.

Melt the butter for the vegetable layer in a large pan over medium heat.

5.

Add the onion and sauté until golden. Add the eggplant and the mushrooms and sauté, stirring, for about 5 minutes. Add salt to taste and remove from heat.

6.

Combine the ingredients for the cream layer.

7.

Pour half of the pasta into a greased 9×13-inch baking pan or oven-to-tableware and spread the mushroom and eggplant mixture on top.

8.

Cover with the rest of the pasta mixture and pour the cream mixture over everything. Bake for 35–40 minutes, until golden.

Credits

Food and prop styling by Amit Farber Photography by Daniel Lailah

Recipe tags

baked ziti cheese eggplant Italian cuisine Italian food kosher Italian food mushrooms nine days pasta Shavuos
Ziti with Eggplant and Mushrooms

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