Rigatoni with Eggplant and Ricotta


I am writing this post while baking Christmas cookies and listening to Christmas music. Isn’t this time of the year just wonderful?

The other day I prepared something ‘healthy’ (very cheeeesy) and non-meaty to counter all the meat that’s yet to come during these Holidays. I used a recipe from a book I’ve recently purchased, Chef’s Easy Weeknight Dinners, which has plenty of wonderful recipes. The one I chose was the Rigatoni with eggplants and ricotta, Parmegiano, Mozzarella (and then some), really cheesy, veggie and great to eat at night. So without further ado, here I leave you the recipe and some pictures.


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Whole Wheat Rigatoni with Eggplant and Ricotta

  • Servings: 2
  • Difficulty: easy
  • Print

1/4 pound rigatoni
1 small eggplant
1 onion
2 garlic cloves
4 canned pealed tomatoes
1/2 cup fresh ricotta
1/2 cup shredded mozzarella
1/2 cup freshly grated Parmegiano
olive oil
salt and freshly ground pepper
butter to grease

1. Preheat oven to 375ΒΊ and butter a 4-by-9 inch baking dish. Cook the rigatoni in a large pot of boiling water for about 10 minutes, until al dente. Drain, transfer to a large bowl and toss with some olive oil.
2. Meanwhile in a large pan, heat 3 tablespoons of olive oil and add the cubbed eggplant, season it with salt and pepper. Cook over medium-high heat for about 7 minutes, stirring occasionally, until golden brown. Add the eggplant to the pasta
3. Add the onion and the garlic to the pan, and cook over moderate heat until the onion is lightly golden, for about 5 minutes. Add the tomatoes and cook until they have broken down and thickened to a sauce consistency (about 10 min).
4. Add the tomato sauce to the pasta along with the ricotta, season with salt and pepper and toss well. Transfer the rigatoni to the baking dish and top with mozzarella and parmegiano. Bake for about 20 minutes until the top is golden brown and let it rest for about 10 minutes before serving.


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