Baked Rigatoni with Eggplant

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Nutritional Info
  • Servings Per Recipe: 23
  • Amount Per Serving
  • Calories: 220.9
  • Total Fat: 11.2 g
  • Cholesterol: 21.3 mg
  • Sodium: 312.5 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 13.0 g

View full nutritional breakdown of Baked Rigatoni with Eggplant calories by ingredient
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Number of Servings: 23


    Extra Virgin Olive Oil
    2 large eggplants
    1 large onion
    3 garlic cloves
    1 28oz, can Whole peeled tomatoes
    1 lb. Rigatoni
    2lb Cacique Fresh Mozzarella Cheese
    2 T Freshly grated Parmesan cheese


Preheat oven to 450 degrees.

1. Boil water for Rigatoni. Add the rigatoni to the boiling water and cook until aldente. Drain and add to baking dish

2. Dice Mozzarella into 1 inch cubes and place in a baking dish. Reserve 1/4 for later.

3. Dice the Eggplant into 1 inch cubes, leave the skin on. Heat about 1 T olive oil in a pan. When hot, add the Eggplant and brown. Keep doing this until you have browned all the eggplant pieces. It may require more oil in the pan. However, do not exceed 1/4C. Place cooked eggplant in baking dish.

4. Open can of tomatoes and mash the tomatoes by hand. Do NOT drain any juice.

5. IN the same pan as the eggplant, add 1T olive oil. Saute your onion and garlic until translucent. Add the tomatoes. Cook for about 1 minute, or until the tomato sauce is heated up. Add to the baking dish and mix well. Sprinkle with 2 T Paremsan cheese. Bake for 15 minutes. Remove from oven and place remaining Mozzarella cheese over and bake for 10 minutes or until melted.

Makes 23 1C Servings.

You can add Italian sausage for a richer flavor. My family and I half the recipe for one with sausage and one without. Enjoy!

Number of Servings: 23

Recipe submitted by SparkPeople user SHELLY92.

TAGS:  Fish | Italian | Italian Fish |

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