Eggplant (Aubergine) Rigatoni Bake Recipe

Name: Eggplant (Aubergine) Rigatoni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut in 1/4 inch slices (about 1 pd); 3 tablespoons olive oil; 1 lb lean ground beef; 1 medium zucchini, halved lengthwise and sliced; 1 green bell pepper, quartered and sliced; 1 large onion, sliced; 1 tablespoon fresh minced garlic (or more to taste); 1 (14 1/2 ounce) can stewed tomatoes; 1 (8 ounce) can tomato sauce (Hunt's is best); salt and pepper; 1/2 teaspoon ground cinnamon; 8 ounces rigatoni pasta, cooked and drained to only firm-tender (can use more pasta if desired); 1 (10 3/4 ounce) can cream of celery soup, undiluted; 1 cup whole milk or 1 cup half-and-half cream; 1 cup monterey jack cheese, grated (or any similar cheese); 1/4 cup grated parmesan cheese (can use more to taste)

Servings: persons

1 eggplant, cut in 1/4 inch slices (about 1 pd)
3 tablespoons olive oil
1 lb lean ground beef
1 medium zucchini, halved lengthwise and sliced
1 green bell pepper, quartered and sliced
1 large onion, sliced
1 tablespoon fresh minced garlic (or more to taste)
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce (Hunt's is best)
salt and pepper
1/2 teaspoon ground cinnamon
8 ounces rigatoni pasta, cooked and drained to only firm-tender (can use more pasta if desired)
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 cup whole milk or 1 cup half-and-half cream
1 cup monterey jack cheese, grated (or any similar cheese)
1/4 cup grated parmesan cheese (can use more to taste)

1
Set oven to 400 degrees.
2
Grease a 13 x 9-ich baking dish.
3
Brush the eggplant slices with oil.
4
Arrange in a single layer in prepared baking dish.
5
Bake in 400 degree oven for 20 minutes, or until lightly browned.
6
Remove from oven; set aside.
7
Reduce the oven heat to 350 degrees.
8
In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
9
Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
10
Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
11
Reduce the heat, and simmer 10 minutes.
12
Spoon over eggplant.
13
In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
14
Spoon over the beef mixture.
15
Sprinkle with the grated Parmesan cheese.
16
Cover baking dish with foil.
17
Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.

823

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1 eggplant, cut in 1/4 inch slices (about 1 pd), 3 tablespoons olive oil, 1 lb lean ground beef, 1 medium zucchini, halved lengthwise and sliced, and more.

Yes, Eggplant (Aubergine) Rigatoni Bake 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!

Eggplant (Aubergine) Rigatoni Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions