Baked penne with eggplant, ricotta, and feta

Serves 2

Olive oil (for the dish) Salt and pepper, to taste 1/2 pound penne 1 cup ( 1/2 pound) fresh ricotta 1/2 cup crumbled feta 1 egg 1/4 cup milk 1/4 cup chopped parsley Pinch of ground cinnamon Leftover stuffed eggplant (2 halves), coarsely chopped

1. Set the oven at 375 degrees. Oil an 8-inch baking dish.

2. Bring a large pot of salted water to a boil. Add the penne and cook, stirring often, for 6 minutes or until the penne is not quite tender (it will cook more later). Drain into a colander.