Directions

1. Bring water to a boil in a pot, add salt to taste and cook 8 oz. Cellentani pasta for half of the suggested time on the box.
2. Drain the pasta from the water and set aside.
3. In a bowl, using an immersion blender, mix 10 oz. Asiago cheese sauce and 10 pcs. sundried tomatoes until combined.
4. Slice 2 eggplant lengthwise, 1/8” thickness and coat in flour.
5. Fry the eggplant until golden and set aside on paper towel to absorb extra oil.
6. Coat 4, 4” x 2.5” ramekins with .3 oz. butter and .1 oz. breadcrumbs.
7. Cover each ramekin with eggplant slices, letting part of the slices hang off the edge of the ramekin.
8. In a bowl, combine the cooked pasta, Asiago cheese sauce, sundried tomato combination and 5oz. Grande Mozzarella Asiago Blend.
9. Add the mixture to the ramekins and fold the eggplant hanging off the edges to cover the pasta mixture.
10. Bake at 500°F for 30 minutes.
11. Let the ramekins cool for 5 minutes and flip them upside down on the plate to serve.