Sheet Pan Pasta alla Norma
This meat free dish combines roasted eggplants and tomatoes with stuffed tortellini pasta for a fun twist on the Sicilian classic.
Equipment
- 1 sheet pan
- 1 stockpot
- 1 colander
Ingredients
- 1 18-20 oz tortellini Family sized
- 1 tbsp salt
- 1 eggplant, diced medium
- 3-4 garlic cloves, roughly chopped
- 1 onion, sliced
- 1/4 cup olive oil
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp dried basil
- pinch of chili flakes
- parmesan cheese for serving
- fresh basil for serving
- 1 lb plum tomatoes 1 can
Instructions
- Preheat oven to 425 degrees. Bring a stockpot of water to a boil.
- Add the eggplant, tomatoes, onions, and garlic toa sheet pan. Season with salt, pepper, and dried herbs. Drizzle the olive oil over the top.
- Allow the vegetables to roast for 20-25 minutes.
- While the vegetables are roasting add the tortellini to the boiling water and cook according to the package directions.
- Drain the cooked tortellini and add it to the eggplant and tomato mixture. Toss to combine.
- Top the pasta with parmesan and fresh basil when serving.
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