Name: Rigatoni with Eggplant and Pine Nut Crunch
Cook time: 40 minutes
Total time: 1 hour 50 minutes
Yield: 8 servings
Ingredients: Nonstick vegetable oil spray; 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes; 2 medium yellow bell peppers, cut into 1/2-inch squares; 2 cups grape tomatoes; 3 large garlic cloves, divided; 1/3 cup olive oil; 2 cups (firmly packed) fresh basil leaves, divided; 1 cup freshly grated Parmesan cheese, divided; 1/4 cup pine nuts; 1 28-ounce can whole tomatoes in juice; 1 cup heavy whipping cream; 1 pound rigatoni; 1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

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Photo by Hans Gissinger

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

Recipe information

Total Time
1 hour 50 minutes
Yield
8 servings

Ingredients

Nonstick vegetable oil spray

1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes

2 medium yellow bell peppers, cut into 1/2-inch squares

2 cups grape tomatoes

3 large garlic cloves, divided

1/3 cup olive oil

2 cups (firmly packed) fresh basil leaves, divided

1 cup freshly grated Parmesan cheese, divided

1/4 cup pine nuts

1 28-ounce can whole tomatoes in juice

1 cup heavy whipping cream

1 pound rigatoni

1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

Preparation

Step 1
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.
Step 2
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.
Step 3
Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
Step 4
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.
Step 5
Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

TagsCasserole Rigatoni Pasta Italian American Italian European Eggplant Vegetable Bell Pepper Basil Herbs & Spices Parmesan Cheese Dairy Canned Tomato Tomato Mozzarella Side Main Dinner Vegetarian Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes