EGGPLANT (AUBERGINE) RIGATONI BAKE
Make and share this Eggplant (Aubergine) Rigatoni Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Greek
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 400 degrees.
- Grease a 13 x 9-ich baking dish.
- Brush the eggplant slices with oil.
- Arrange in a single layer in prepared baking dish.
- Bake in 400 degree oven for 20 minutes, or until lightly browned.
- Remove from oven; set aside.
- Reduce the oven heat to 350 degrees.
- In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
- Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
- Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
- Reduce the heat, and simmer 10 minutes.
- Spoon over eggplant.
- In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
- Spoon over the beef mixture.
- Sprinkle with the grated Parmesan cheese.
- Cover baking dish with foil.
- Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.
BAKED RIGATONI WITH EGGPLANT AND SAUSAGE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
- Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
- Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
- Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
- By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
- Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
RIGATONI WITH EGGPLANT PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
- pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
- While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
- Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
- Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
RIGATONI WITH ITALIAN EGGPLANT
Provided by Food Network
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
- Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
- Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
BAKED RIGATONI WITH AUBERGINE & MOZZARELLA
A fantastic dish for entertaining - the whole thing can be made ahead
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.
- Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
- Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.
- Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)
- Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.
Nutrition Facts : Calories 722 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 2.07 milligram of sodium
BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT
This is a great, mouth-watering recipe! I have just left the seeds in the tomatoes, while pureeing them.It's up to you. For the sake of this recipe, find the Italian tomatoes. This recipe just won't turn out the way it should, if you don't. San Marzano is the best brand, if you can find it. This recipe has the times printed, but it does get a little involved, to some. The taste will make it worth your while.
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Cook the rigatoni in a large pot of salted water, stirring occsasionally, until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while preparing the sauce.
- Puree the tomatoes with their juices in a blender or food processor and remove the seeds by passing the puree through a fine strainer placed over the bowl.
- In a large non-stick skillet, heat the vegetable oil over medium-high heat.Add half of the eggplant and cook, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove eggplant and place on paper towels to drain excess oil. Repeat procedure with remaining eggplant.
- Remove vegetable oil from skillet and add the olive oil. Over medium heat, saute the garlic until fragrant, about 30 seconds. Add the zucchini and onion and saute' for 6 minutes.
- Add the tomato puree, basil, and oregano. Simmer over medium heat until sauce is reduced, about 15 minutes. Stir in eggplant and season`with salt and pepper.
- Fold eggplant and zucchini sauce into the rigatoni along with mozzarella and reserved cooking water.
- Transfer the pasta to a 9x13-inch baking dish. Sprinkle Parmesan cheese evenly over the top. Bake until heated through, about 15 minutes.
- Serve the pasta piping hot.
Nutrition Facts : Calories 754.2, Fat 42.1, SaturatedFat 11.1, Cholesterol 101, Sodium 400.6, Carbohydrate 71.6, Fiber 8.9, Sugar 10.2, Protein 26.1
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
RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)
Make and share this Rigatoni With Beef and Eggplant (Aubergine) recipe from Food.com.
Provided by Mysterygirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place eggplant in colander and weight down with plate to drain juices.
- Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
- Add ground beef, breaking up with spoon; cook until browned.
- Drain well, then transfer to bowl.
- Add eggplant and broth to same skillet; cover and cook 5 minutes.
- Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
- Stir in vinegar.
- Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
- Cover, simmer 5 minutes to blend flavors.
- Toss with rigatoni and parsley.
EGGPLANT (AUBERGINE) PARMESAN RIGATONI
From "Every Day with Rachel Ray" 11/06. Sweet and short. (We didn't use the basil leaves, personal preference)instead used parsley.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
- Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side.
- Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
- Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
- In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.
- Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings) and bring to a boil, then cover and simmer until thickened, about 10 minutes.
- Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
- Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.
Nutrition Facts : Calories 1087.9, Fat 52.7, SaturatedFat 13.4, Cholesterol 140.6, Sodium 392.8, Carbohydrate 121.2, Fiber 10.9, Sugar 10.8, Protein 35
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Provided by Rozanne Gold
Categories Cheese Pasta Bake Vegetarian High Fiber Dinner Mozzarella Pine Nut Eggplant Winter Family Reunion Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
- Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
- Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
- Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
ROASTED EGGPLANT (AUBERGINE) SPREAD
Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!
Provided by Brenda.
Categories Spreads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F (220°C).
- Arrange the eggplant in a single layer on a nonstick coated baking sheet.
- Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
- Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
- Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
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LOADED BAKED RIGATONI RECIPE WITH BEEF | THE …
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4.8/5 (40)Category DinnerCuisine Italian, MediterraneanCalories 293 per serving
- Prepare the Eggplant. Place eggplant slices on a large tray. Sprinkle generously with salt and set aside for 20 minutes or so (the eggplant will sweat out any bitterness). Using a paper towel, pat the eggplant dry and wipe any excess salt.
- Broil the Eggplant. Spray or brush the eggplant generously with extra virgin olive oil. Place on top rack of heated oven to broil for 4-5 minutes or so, watching very carefully. The eggplant should "wilt" and brown. Remove from heat and set aside. (you will need to switch oven to bake later)
- Cook the pasta. Bring a large pot of water to a boil, season well with kosher salt. Cook the pasta to al l dante according to package instructions. This might take about 11 minutes or so. When ready, drain, reserving a little bit of the pasta cooking water.
- Prepare meat sauce. While the pasta is cooking, heat 2 tablespoons extra virgin olive oil in a large deeper pan. Cook the onions over medium-high heat until translucent, about 3 minutes, tossing regularly. Add the garlic and cook for another minute, again tossing regularly. Add the meat and spices, and season with Kosher salt and black pepper. Using a wooden spoon, break the meat up into smaller piece, continue to stir until the meat is fully cooked through and has browned (about 7 to 10 minutes). Add the canned crushed tomatoes and tomato sauce. Bring to a boil, then lower to simmer for 15 minutes or so. Carefully taste and adjust salt, if needed add more salt.
EGGPLANT AND MUSHROOM RIGATONI - THYME & LOVE
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4.4/5 (93)Category EntreeCuisine VeganTotal Time 55 mins
- In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
BAKED RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA RECIPE
From foodandwine.com
Author Jonathan WaxmanTotal Time 1 hr
- 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.
- Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
- Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes. Stir in the 4 tablespoons of butter.
- Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well. Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top. Let the pasta stand for 10 minutes before serving
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