RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE
Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.
Provided by Anne Thompson
Categories Eggplant Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g
WILD MUSHROOM RAVIOLI WITH EGGPLANT AND GOAT CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a pot of water on the stove to boil for pasta.
- Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
- Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
- Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
- While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
- Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.
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
RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE
Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.
Provided by ATHOM73
Categories Eggplant Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g
CHEESY RIGATONI WITH EGGPLANT SAUCE
Looking for a simple meatless main dish? Try this hearty casserole of pasta and veggies. It's ready in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, eggplant and zucchini in oil 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and tomato sauce.
- Spoon cooked pasta into baking dish. Spoon vegetable sauce over pasta.
- Cover tightly with foil; bake 20 minutes. Uncover; sprinkle with cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 25 mg, Fat 2, Fiber 8 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Cups), Sodium 1000 mg, Sugar 11 g, TransFat 0 g
RIGATONI WITH GOAT CHEESE
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
- Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.
Nutrition Facts : Calories 452 g, Fat 14 g, Protein 21 g
RIGATONI WITH EGGPLANT, TOMATO, AND RICOTTA
Categories Pasta Tomato Sauté Vegetarian Quick & Easy Ricotta Basil Eggplant Simmer Gourmet
Yield Serves 2.
Number Of Ingredients 10
Steps:
- Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.
- Chop onion and cut eggplant into 1-inch cubes. Mince garlic. In a large deep heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until softened. Add eggplant and salt and sauté, stirring frequently, until eggplant is lightly browned.
- Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes. Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency. Stir in garlic and basil and season with salt.
- While sauce is simmering, cook pasta in boiling water until al dente and drain well in a colander. Add pasta to sauce and toss to coat.
- Divide pasta between 2 bowls and serve with dollops of ricotta on top.
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