Pasta Bake with Eggplant Sauce
1 pound shell pasta
3 C bread crumbs
1 T fresh thyme, minced
1 t kosher salt
3 T melted butter
4 C tomato sauce (or eggplant sauce from our website)
1 lb mozzarella, cut into 1/2 inch cubes
1 pint cherry tomatoes, halved
1Cook pasta to al dente.
2Combine bread crumbs, thyme, and salt in medium bowl, add the butter, and toss until the crabs are evenly coated.
3Drain pasta and return to pot. Add sauce, cheese, and tomatoes and stir until cheese begins to melt and tomatoes warm through. You may have to warm up on stove top.
4Turn on the broiler. Spoon the pasta mixture into a 9 x 13 baking dish. Sprinkle the bread crumbs mixture evenly over the tip. Broil until the tipping is crsp and slightly brown, 3 to 5 minutes.