If you are craving something cozy, flavorful, and surprisingly fresh, the Baked Penne with Cottage Cheese, Eggplant, and Salami Recipe might just become your new go-to comfort food. This dish marries tender penne pasta with the creamy tang of cottage cheese, the smoky bite of salami, and the rich roasted goodness of eggplant, all baked under a golden mozzarella crust. It’s a delightful medley of textures and tastes that’s easy to prepare yet impresses with every forkful.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all you need to create this homey masterpiece. Each component plays a crucial role—whether it’s the velvety cheeses adding creaminess, the eggplant lending a meaty softness, or the salami bringing a savory punch. Together, they create layers of flavor that are both comforting and exciting.
- 12 ounces penne pasta: Choose good-quality penne to hold all the cheesy sauce perfectly.
- 1 medium eggplant, diced: Roasting the eggplant softens it wonderfully, bringing out its inherent sweetness.
- 2 tablespoons olive oil: Essential for roasting the eggplant and adding rich depth.
- 1/2 teaspoon salt: Enhances the natural flavors and seasons the eggplant and pasta.
- 1/2 teaspoon black pepper: Adds a mild kick to balance the dish.
- 1 cup cottage cheese: Brings a light, creamy texture and a subtle tang, making the baked pasta luscious without heaviness.
- 1/2 cup ricotta cheese: Adds smoothness and richness that embraces the penne.
- 1/4 cup grated Parmesan cheese: Packs a sharp, salty bite that elevates every layer.
- 1/2 teaspoon dried oregano: Infuses an earthy aroma that complements the tomato sauce and salami beautifully.
- 1/2 teaspoon red pepper flakes (optional): Provides an optional hint of heat for those who love a spicy touch.
- 1 cup marinara sauce: The vibrant tomato base that ties everything together with its acidity and sweetness.
- 4 ounces salami, chopped: This adds a savory, slightly smoky element that makes the dish truly special.
- 1 1/2 cups shredded mozzarella cheese: Melts to form that irresistible bubbly, golden crust on top.
- Fresh basil, for garnish: Adds a fresh, herbal pop and beautiful color to finish the dish.
How to Make Baked Penne with Cottage Cheese, Eggplant, and Salami Recipe
Step 1: Prepare the Oven and Eggplant
First things first, set your oven to 375°F (190°C) so it’s perfectly hot by the time you finish prepping. Toss the diced eggplant with olive oil, salt, and pepper—this simple rub ensures each cube roasts to tender perfection with just the right hint of seasoning. Spread the eggplant evenly on a baking sheet and roast it for about 20 minutes, making sure to stir halfway so it cooks evenly and caramelizes beautifully.
Step 2: Cook the Penne to Al Dente
While the eggplant is roasting, bring a large pot of salted water to a boil and cook your penne pasta according to the package instructions until it’s al dente—meaning it still has a slight bite to it. Drain well and set aside, ready to soak up all the delicious flavors coming its way in the next steps.
Step 3: Mix the Cheesy Base
In a big mixing bowl, combine cottage cheese, ricotta, grated Parmesan, dried oregano, and the optional red pepper flakes. This cheese blend is the creaminess powerhouse that will coat every piece of penne and eggplant, creating a luscious, comforting sauce that is anything but ordinary.
Step 4: Combine Pasta, Eggplant, Sauce, and Salami
Next, add your cooked penne, roasted eggplant, marinara sauce, and chopped salami into the cheese mixture. Stir everything together gently until it’s well mixed. This step ensures every bite will be bursting with rich, layered taste—from the tangy tomatoes to the savory salami bits and tender eggplant chunks.
Step 5: Assemble and Bake
Transfer this heavenly pasta mixture into a greased baking dish. Then sprinkle the shredded mozzarella generously on top. Pop the dish into your preheated oven and bake for 20 to 25 minutes, or until the cheese is bubbling, melted, and turning a gorgeous golden brown that invites you to dig in.
Step 6: Rest and Garnish
Once baked, let the dish rest for 5 minutes to settle. This short pause makes it easier to serve perfectly portioned pieces. Finish it off with a sprinkle of fresh basil leaves for vibrant color and a hit of herbal brightness that complements the richness beautifully.
How to Serve Baked Penne with Cottage Cheese, Eggplant, and Salami Recipe
Garnishes
Fresh basil leaves aren’t just pretty; they add a lovely aromatic freshness that cuts through the richness of the melted cheeses and salami. For a little extra flair, consider a drizzle of good-quality olive oil or a light sprinkle of additional Parmesan.
Side Dishes
This baked penne pairs wonderfully with simple, crisp salads like a lemony arugula or a crunchy cucumber salad to balance the richness. Garlic bread or toasted rustic bread is also perfect for soaking up any extra sauce left on the plate.
Creative Ways to Present
Serve this dish in individual ramekins for an elegant touch at gatherings or straight from a cast-iron skillet for a rustic, family-style meal. Adding a few roasted cherry tomatoes on top before baking provides pops of color and sweet juiciness to round out the dish.
Make Ahead and Storage
Storing Leftovers
Put any leftover baked penne in an airtight container and refrigerate for up to 3 days. The flavors actually mellow and mingle overnight, making for a tastier next-day meal.
Freezing
This dish freezes well for up to 2 months. To freeze, portion it into freezer-safe containers or wraps, then thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to keep the crispy top intact, or microwave in intervals if you’re short on time—just watch out that it doesn’t dry out by adding a tiny splash of water or sauce before heating.
FAQs
Can I use other types of cheese instead of cottage cheese?
Absolutely! While cottage cheese adds a nice tang and lightness, you can substitute with ricotta only or even a mix of cream cheese and ricotta if you prefer a smoother, richer texture.
Is it necessary to roast the eggplant first?
Roasting the eggplant first softens it and brings out its natural sweetness, which makes a big difference in flavor and texture. You could sauté it as an alternative, but roasting is our favorite method for this recipe.
Can I make this dish vegetarian?
Simply omit the salami or replace it with sautéed mushrooms or sun-dried tomatoes for a vegetarian-friendly version that’s still packed with flavor.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth that can be adjusted or skipped altogether depending on your spice preference. They simply add a nice subtle kick that balances the richness.
What’s the best type of marinara sauce to use?
Go for a good-quality or homemade marinara with simple, natural ingredients for the freshest taste. A sauce with herbs like basil or oregano complements the dish best.
Final Thoughts
There is something truly comforting and satisfying about the Baked Penne with Cottage Cheese, Eggplant, and Salami Recipe. It hits all the right notes with creamy cheesy layers, roasted vegetables, and savory meatiness, all tied together under a bubbly golden crust. Whether you’re feeding a crowd or simply looking for a hearty weeknight dinner, this recipe is worth making again and again. Give it a try and enjoy every delicious bite!
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Baked Penne with Cottage Cheese, Eggplant, and Salami Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes roasting + 25 minutes baking (total 50 minutes active cooking time)
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This hearty Baked Penne with Cottage Cheese, Eggplant, and Salami combines tender roasted eggplant and savory salami tossed with creamy cheeses and marinara sauce, all baked to bubbly perfection. It’s a comforting Italian-inspired pasta casserole perfect for family dinners or meal prep.
Ingredients
Pasta and Vegetables
- 12 ounces penne pasta
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 1 cup cottage cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Other Ingredients
- 1 cup marinara sauce
- 4 ounces salami, chopped
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting and baking the dish.
- Roast the Eggplant: Toss the diced eggplant with olive oil, salt, and black pepper. Spread it evenly on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through to ensure even cooking and browning.
- Cook the Pasta: While the eggplant roasts, cook the penne pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- Mix the Cheese Mixture: In a large bowl, combine the cottage cheese, ricotta, Parmesan cheese, dried oregano, and optional red pepper flakes. Mix thoroughly to create a creamy cheese base.
- Combine Pasta and Ingredients: Add the cooked pasta, roasted eggplant, marinara sauce, and chopped salami to the cheese mixture. Stir well until all ingredients are evenly integrated.
- Assemble the Casserole: Transfer the combined mixture into a greased baking dish. Evenly sprinkle the shredded mozzarella cheese over the top.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
- Garnish and Serve: Let the baked penne cool for 5 minutes after removing it from the oven. Garnish with fresh basil before serving to add a burst of color and freshness.
Notes
- You can substitute salami with pepperoni or cooked Italian sausage for a different flavor profile.
- If you prefer a vegetarian version, omit the salami and add sautéed mushrooms or zucchini.
- For extra creaminess, mix in an additional 1/4 cup of ricotta or cottage cheese.
- If you like spicier dishes, increase the red pepper flakes to taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
