Baked Rigatoni with Eggplant, Tomatoes and Ricotta

Name: Baked Rigatoni with Eggplant, Tomatoes and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, plus more for greasing; 1 pound rigatoni; 3/4 cup extra-virgin olive oil; 2 medium eggplants (2 pounds), cut into 3/4-inch dice; Salt; Freshly ground pepper; 1 medium onion, finely chopped; 4 garlic cloves, chopped; 4 beefsteak tomatoes (2 pounds), cut into 1/2-inch dice; 1/3 cup prepared pesto; 1 cup fresh ricotta cheese; 6 ounces fresh mozzarella, shredded (1 1/2 cups); 1/2 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

4 tablespoons unsalted butter, plus more for greasing
1 pound rigatoni
3/4 cup extra-virgin olive oil
2 medium eggplants (2 pounds), cut into 3/4-inch dice
Salt
Freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, chopped
4 beefsteak tomatoes (2 pounds), cut into 1/2-inch dice
1/3 cup prepared pesto
1 cup fresh ricotta cheese
6 ounces fresh mozzarella, shredded (1 1/2 cups)
1/2 cup freshly grated Parmigiano-Reggiano cheese

1
Preheat the oven to 375.
2
Butter a 9-by-13-inch ovenproof baking dish.
3
In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes.
4
Drain, then transfer to a large bowl.
5
Toss the pasta with 2 tablespoons of the olive oil.
6
Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil.
7
Add half of the eggplant and season with salt and pepper.
8
Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes.
9
Add the eggplant to the pasta.
10
Repeat with another 1/4 cup of olive oil and the remaining eggplant.
11
Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet.
12
Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
13
Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
14
Stir in the 4 tablespoons of butter.
15
Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
16
Transfer the rigatoni to the prepared baking dish.
17
Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
18
Let the pasta stand for 10 minutes before serving

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, plus more for greasing, 1 pound rigatoni, 3/4 cup extra-virgin olive oil, 2 medium eggplants (2 pounds), cut into 3/4-inch dice, and more.

Yes, Baked Rigatoni with Eggplant, Tomatoes and Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!