Nonstick cooking spray
5 Tbsp. extra-virgin olive oil
1/2 medium eggplant, cut into cubes
1 cup (8 oz.) whole wheat pasta (rotini, penne, farfalle or ziti work best)
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 jar (about 6 oz.) artichoke hearts, roughly chopped
2 cups (24 oz.) pasta sauce
1/2 tsp. dried oregano, chopped
1/4 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 1/2 cups Sargento® Shredded Mozzarella & Provolone Cheese, divided
Preheat oven to 350 degrees F. Lightly coat a large casserole dish with nonstick cooking spray.
In large, heavy skillet set to medium heat, add olive oil. Once oil is hot, add eggplant and cook 10-12 minutes, or until eggplant has mostly softened.
Meanwhile, cook pasta in boiling salted water according to package instructions for al dente. Drain and set aside.
To the skillet with softened eggplant, add onion, garlic, artichoke, pasta sauce and seasonings. Simmer for about 8 minutes on medium heat, stirring occasionally. Remove from heat.
Stir pasta into vegetable mixture. Fold in 1 cup cheese and transfer to prepared casserole dish. Sprinkle with remaining 1/2 cup cheese and cover with aluminum foil. Bake 20 minutes. Remove foil and bake about 10 minutes more, until cheese begins to brown.