Rigatoni Mediterranean Recipe

Name: Rigatoni Mediterranean
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound uncooked rigatoni; 1/4 cup olive oil, divided; 5 1/2 cups diced peeled eggplant (about 1 pound); 6 garlic cloves, minced; 2 cups thinly sliced Walla Walla or other sweet onion (about 1 large); 1 large zucchini, halved lengthwise and thinly sliced (about 2 cups); 3/4 cup thinly sliced green onions (about 6); 1/4 cup chopped fresh basil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 (28-ounce) can organic crushed tomatoes, undrained; 2 cups (8 ounces) shredded part-skim mozzarella cheese; Cooking spray; 1/2 cup (2 ounces) grated fresh Parmesan cheese

Servings: persons

1 pound uncooked rigatoni
1/4 cup olive oil, divided
5 1/2 cups diced peeled eggplant (about 1 pound)
6 garlic cloves, minced
2 cups thinly sliced Walla Walla or other sweet onion (about 1 large)
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
3/4 cup thinly sliced green onions (about 6)
1/4 cup chopped fresh basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese

1
Preheat oven to 350u00b0.
2
Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
3
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and saute 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
4
Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5
Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350u00b0 for 15 minutes; uncover and bake an additional 5 minutes.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 pound uncooked rigatoni, 1/4 cup olive oil, divided, 5 1/2 cups diced peeled eggplant (about 1 pound), 6 garlic cloves, minced, 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.

Rigatoni Mediterranean

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