Creamy Eggplant Campanelle

I'm Italian and rarely cook with a recipe. I love to make things up with what I have on hand and this was one of those recipes! It seems like they turn out the best!

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
8 servings


  • 4 tablespoons olive oil, or as needed

  • 2 cloves garlic, minced

  • 1 large eggplant, cubed

  • 1 (16 ounce) package penne pasta, dry

  • ½ (8 ounce) package low-fat cream cheese

  • ½ cup 1% milk, or as needed

  • salt and ground black pepper to taste

  • ¼ cup chopped sun-dried tomatoes, or to taste

  • ¼ cup freshly grated Parmesan cheese


  1. While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.

  2. While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.

  3. Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.

  4. Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.

Nutrition Facts (per serving)

336 Calories
12g Fat
49g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 336
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 17%
Cholesterol 11mg 4%
Sodium 127mg 6%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 12g
Vitamin C 3mg 14%
Calcium 84mg 6%
Iron 2mg 13%
Potassium 411mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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