- Basil Oil:
- 1/3 cup fresh basil, cut in thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- Roasted Eggplant:
- 1 Reynolds® Oven Bag, large size
- 1 pint grape tomatoes
- 1 medium eggplant, peeled and cut into 1/2-inch cubes
- 1 medium yellow bell pepper, cut into 1-inch strips
- 1/2 small red onion, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pasta:
- 2 1/2 cups multi-grain rotini, cooked according to package directions and drained
- 8 ounces fresh mozzarella, cubed
- 3/4 cup shredded Parmesan cheese
- 1/2 cup ricotta cheese
- Prepare Basil Oil: Combine basil, olive oil, chopped garlic and red pepper flakes in a large bowl; set aside.
- Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in a 13x9x2-inch pan.
- Place tomatoes in oven bag and squeeze bag to crush tomatoes. Add eggplant, bell pepper, onion, oil, flour, Italian seasoning and salt. Turn bag several times to mix. Arrange ingredients in even layer.
- Close bag with nylon tie. Cut six 1/2-inch slits in top of bag. Tuck ends of bag in pan.
- Bake 20 to 25 minutes or until eggplant is tender. Carefully cut bag open. Spoon roasted vegetables into Basil Oil. Add the cooked pasta and cheeses; stir until mixed well. Serve immediately or at room temperature.