EGGPLANT, SPINACH & TOMATO PASTA BAKE

Eggplant, Spinach & Tomato Pasta Bake image

We've never met a pasta bake we didn't like. But this one, made with fresh eggplant, diced tomatoes and spinach leaves, is one of our new favorites.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

Ingredients

2 cups penne pasta, uncooked
2 Tbsp. KRAFT Tuscan House Italian Dressing
1 eggplant, cut into 1-inch cubes
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cloves garlic, minced
3 cups tightly packed fresh spinach leaves
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium-high heat. Add eggplant; cook 3 to 5 min. or until lightly browned, stirring frequently. Stir in tomatoes and garlic; bring to boil. Simmer on low heat 3 min. or until slightly thickened, stirring occasionally. Remove from heat. Add spinach; stir just until wilted.
Drain pasta mixture. Add to eggplant mixture along with 1/2 cup shredded cheese; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese and Parmesan.
Bake 15 min. or until shredded cheese is melted and eggplant mixture is heated through.

Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 18 g