Italian

Eggplant and Meatball Penne pasta is for Dinner.

Eggplant and Meatball Penne pasta takes 55 minutes to prepare.

Eggplant and Meatball Penne pasta takes 30 minutes to cook.

Eggplant and Meatball Penne pasta makes 8 servings.

The ingredients for Eggplant and Meatball Penne pasta are:

Eggplant, fresh, 1.5 eggplant, unpeeled (approx 1-1/4 lb (remove)
*Whole Wheat Penne (dry), 13.25 oz (remove)
Onions, raw, 1 cup, chopped (remove)
*Meatballs, Frozen, 15 oz (remove)
Canned Tomatoes, 1 can (remove)
1 tsp of red pepper flakes
1/2 tsp of oregano
Garlic, 2 clove (remove)
Kirkland Artichoke Hearts marinated in oil, 28 gram(s) (remove)
Parsley, .5 cup (remove)
Oikos Organic Greek Yogurt, Plain, 6 oz (remove)

Here is how you make Eggplant and Meatball Penne pasta:

dice eggplant and roast in 400 oven for 20 min. Spray lightly with olive oil prior to oven and add pepper.Cook Penne Pasta according to box directionsSpray large skillet and saute onions and meatballs for 8-10 minutes. Add in oregano, red pepper flakes and garlic. Cook another minute. Add tomatoes and bring to simmer, reduce heat to medium. Stir in eggplant and artichokes and cook for 5-7 minutes. Add vinegar and parsley to thicken. combine with pasta and serve with additional parsley and a dallop of Greek Yogurt.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JDCOOKIE.

The nutritional information for Eggplant and Meatball Penne pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 347.0

• Total Fat: 12.0 g
• Cholesterol: 31.3 mg
• Sodium: 331.9 mg
• Total Carbs: 48.4 g
• Dietary Fiber: 8.9 g
• Protein: 17.2 g

Eggplant and Meatball Penne pasta is Italian cuisine.