Name: Creamy Eggplant Campanelle Pasta Perfection
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: US
Ingredients: 4 tablespoons olive oil, or as needed; 2 cloves garlic, minced; 1 large eggplant, cubed; 1 (16 ounce) package campanelle pasta, dry; 0.5 (8 ounce) package low-fat cream cheese; 0.5 cup 1% milk, or as needed; Salt and ground black pepper to taste; 0.25 cup chopped sun-dried tomatoes, or to taste; 0.25 cup freshly grated Parmesan cheese

Pasta

Creamy Eggplant Campanelle

Aug 18, 2025
by Adela Reichert
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

20 mins
TOTAL TIME

35 mins
SERVING

8 People
VIEWS

0

Indulge in the rustic charm of this Creamy Eggplant Campanelle. Tender, browned eggplant meets perfectly cooked pasta in a velvety cream sauce, brightened by sun-dried tomatoes and a generous sprinkle of Parmesan. A simple yet sophisticated dish that brings a taste of the Italian countryside to your table.

Ingridients

Adjust Servings

4 tablespoons olive oil, or as needed

2 cloves garlic, minced

1 large eggplant, cubed

1 (16 ounce) package campanelle pasta, dry

0.5 (8 ounce) package low-fat cream cheese

0.5 cup 1% milk, or as needed

Salt and ground black pepper to taste

0.25 cup chopped sun-dried tomatoes, or to taste

0.25 cup freshly grated Parmesan cheese

Nutrition

Carbohydrate

49 g
Cholesterol

11 mg
Fiber

5 g
Protein

12 g
Saturated Fat

3 g
Sodium

127 mg
Sugar

5 g
Fat

12 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Begin by preparing the eggplant: While the pasta water heats, add olive oil to a large frying pan, ensuring the bottom is well-coated. Set over medium heat. Once shimmering, add the minced garlic and sauté until fragrant and softened, about 1-2 minutes. Add the cubed eggplant, season with salt and pepper, and increase the heat to medium-high. Cook until the eggplant is tender and beautifully browned, approximately 15 minutes, stirring occasionally to ensure even cooking.

02

Step

While the eggplant is cooking, bring a large pot of lightly salted water to a rolling boil. Add the campanelle pasta and cook, stirring occasionally, until al dente, about 7-10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

03

Step

Reduce heat to low. To the pan with the eggplant, add the cream cheese and 1/2 cup of milk. Stir continuously until the cream cheese melts and a smooth, creamy sauce forms. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Stir in the chopped sun-dried tomatoes and cook until heated through, about 1-2 minutes.

04

Step

Add the cooked pasta to the eggplant cream sauce and toss to coat. Serve immediately, garnished generously with freshly grated Parmesan cheese.

For a richer flavor, try using roasted garlic instead of minced. Simply roast a whole head of garlic, then squeeze out the softened cloves and mash before adding to the pan.
If you don’t have sun-dried tomatoes on hand, a pinch of red pepper flakes can add a similar burst of flavor and a touch of heat.
Feel free to experiment with different types of pasta! Penne or farfalle would also work well in this dish.
A sprinkle of fresh basil or parsley can add a pop of color and freshness to the finished dish.

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Adela Reichert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.