EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
- Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
- Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.
CHEESY EGGPLANT AND RIGATONI BAKE
Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out - but, truthfully, more Parmesan or any firm, salted cheese will do.
Provided by Sue Li
Categories dinner, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
- Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
- Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
- If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
- Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 880 milligrams, Sugar 10 grams
ROASTED EGGPLANT AND TOMATO PASTA
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
- Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
- Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
- Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
- Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
- Serve pasta drizzled with a little more oil and the herbs.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams
RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES
I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.
Provided by Ed's
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
- bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
- Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g
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- Preheat the oven to 375°. Butter a 9-by-13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil.
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