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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 284.4
  • Total Fat: 12.3 g
  • Cholesterol: 25.8 mg
  • Sodium: 317.0 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 12.6 g

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Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella

Submitted by: LBICKFORD1

Introduction

A nice substitute for a traditional baked rigatoni. The eggplant takes the place of the sausage and I have omitted the riccotta cheese and added fresh mozz. Even my kids like this recipe. A nice substitute for a traditional baked rigatoni. The eggplant takes the place of the sausage and I have omitted the riccotta cheese and added fresh mozz. Even my kids like this recipe.
Number of Servings: 8

Ingredients

    1 large eggplant peeled and cut into 1 1/2 inch pieces.
    8 plum tomatoes cut in half
    1 small can of tomato paste
    1 yellow onion quartered
    5 garlic cloves peeled
    10 parsely sprigs washed
    4 tablespoon extra virgin olive oil
    1/2 tablespoon Herbamare
    Fresh black pepper
    8oz fresh mozzarella cheese
    8-12 oz rigatoni cooked

Directions

Preheat oven to 425 degrees. Cut the plum tomatoes in half and place them in a large pyrex dish or on a baking sheet. Add the onions, garlic, and parsley. Season with the Herbamare and pepper. Add the olive oil and tomato paste. Mix with a spatula to make sure all the tomatoes have a nice coating of tomato paste. Roast in the oven for about 30-40 minutes until the tomatoes are soft and the tomato paste starts to turn slightly brown. Remove from the oven and let cool at room temp for about 10 minutes. Spoon some of the tomatoes into a blender and pulse a few times to break up the large chucks. Then pour the sauce into a baking dish. Repeat until all the tomatoes are blended.

Peel the eggplant and cut it into 1- 1 1/2 inch chunks. Lightly coat with olive oil and roast in the oven until nicely browned, about 15 minutes. Add the roasted eggplant to the baking dish with the tomato sauce. Toss in the cooked pasta and crumble the mozzarella cheese over top. Use a spoon to mix. Cover the baking dish with foil and bake in a 385 degree oven for about 35-40 minutes. Serve immediately.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LBICKFORD1.






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