Eggplant Aubergine Rigatoni Bake
Indulge in the comforting layers of this Eggplant Aubergine Rigatoni Bake, a hearty vegetarian dish that combines tender rigatoni pasta with sautéed eggplant and a rich, herb-infused tomato sauce. Topped with a golden, bubbly layer of melted mozzarella and parmesan cheeses, this oven-baked masterpiece is a symphony of flavors and textures. Perfect for weeknight dinners or cozy family gatherings, this rigatoni bake is easy to prepare and loaded with Mediterranean-inspired goodness. Garnished with fresh basil for a burst of freshness, it’s a crowd-pleasing dish that’s as elegant as it is satisfying. Keywords: eggplant rigatoni bake, vegetarian pasta bake, Mediterranean comfort food.
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Recipe Information
Ingredients
- 400 g rigatoni pasta
- 2 medium eggplant (aubergine), diced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 800 g crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 tsp red pepper flakes (optional)
- 250 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
- 2 tbsp fresh basil leaves, chopped
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the rigatoni until just al dente according to package instructions. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for 8-10 minutes, stirring occasionally, until softened and lightly browned. Remove from the skillet and set aside.
In the same skillet, heat 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, ground black pepper, and red pepper flakes (if using). Let the sauce simmer for 10 minutes to thicken.
Add the cooked eggplant back into the skillet and stir to combine with the tomato sauce. Simmer for another 2 minutes.
In a large mixing bowl, combine the cooked rigatoni with the eggplant-tomato sauce. Mix well to coat all the pasta.
Lightly grease a large baking dish and pour half of the pasta mixture into the dish. Sprinkle half of the mozzarella and parmesan cheeses over the top.
Layer the remaining pasta mixture on top and finish with the rest of the mozzarella and parmesan cheeses.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with golden spots on top.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped basil leaves before serving.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 66.9 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2581 mg | 199% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4848 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
