Rigatoni Mediterranean Recipe

Name: Rigatoni Mediterranean
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta (uncooked); 1/4 cup olive oil, divided; 5 1/2 cups eggplants, diced and peeled (about 1 large); 1 large zucchini; 2 cups sweet onions, thinly sliced (about 1 large onion); 3/4 cup scallion, thinly sliced; 1/4 cup fresh basil, chopped; 1 teaspoon italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 (28 ounce) can crushed tomatoes, undrained; 8 ounces part-skim mozzarella cheese, shredded; 1/2 cup parmesan cheese, fresh and grated

Servings: persons

1 lb rigatoni pasta (uncooked)
1/4 cup olive oil, divided
5 1/2 cups eggplants, diced and peeled (about 1 large)
1 large zucchini
2 cups sweet onions, thinly sliced (about 1 large onion)
3/4 cup scallion, thinly sliced
1/4 cup fresh basil, chopped
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28 ounce) can crushed tomatoes, undrained
8 ounces part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, fresh and grated

1
["Preheat oven to 350.", "Cook pasta according to package directions, omitting salt and fat. Drain and set aside.", "Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel.", "Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally.", "Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes.", "Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9"" baking dish coated with cooking spray.", "Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes."]

909

kcal

Calories

Fat

120

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 lb rigatoni pasta (uncooked), 1/4 cup olive oil, divided, 5 1/2 cups eggplants, diced and peeled (about 1 large), 1 large zucchini, and more.

Yes, Rigatoni Mediterranean 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!

Rigatoni Mediterranean

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions