Skip to main content New<> this month
Get the Allrecipes magazine
Eggplant Pasta Bake
Reviews:
April 03, 2007

I made this recipe last night. And, of course, like many people, I made a few changes but, only because I didn't have an ingredient. I used a green bell pepper instead of a red one since I didn't have it. I also had a little left over ricotta and put that in the layer inbetween the cream sauce and the pasta. Despite my changes, it came out very good. When I make this again (yes, it was that good) I will use the red bell pepper because I think it would add a little sweetness to the recipe and also add a little less onion. I used the amt as stated and it was just a little too overpowering. Also, some of us are used to thickening our white sauce. Don't do it. Follow the recipe, it thickens while it bakes. And, I don't think the ricotta made a whole lotta difference but, if I had extra, I would still add it again. If I didn't, it wouldn't be missed. Enjoy...

  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars