Rigatoni al Forno with Eggplant and Mozzarella

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 85 min · vegetarian, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/4 lb rigatoni
• 1 medium eggplant
• 1 28 oz can crushed tomatoes
• 2 garlic cloves
• 1 yellow onion
• 4 oz fresh mozzarella
• 1/4 cup whole-milk ricotta
• 1/4 cup grated Parmesan
• 1 bunch fresh basil
• 1/4 cup olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Cut the eggplant into 3/4-inch cubes, toss with half the oil and 1 tsp salt, spread on two sheet pans without crowding, and roast 25 minutes until browned and collapsed. Crowded eggplant steams and stays spongy.
2. Meanwhile soften the diced onion in the remaining oil 6 minutes, add the sliced garlic, oregano and pepper flakes 1 minute, then the tomatoes and 1 tsp salt. Simmer 20 minutes and tear in half the basil.
3. Boil the rigatoni in heavily salted water 3 minutes short of al dente — around 8 minutes — and reserve 1 cup of the water before draining.
4. Fold the pasta, roasted eggplant, sauce and half the Parmesan together, loosening with pasta water until it is a shade looser than you want it; the oven will take up the rest.
5. Turn the oven down to 400F. Layer half the pasta in a 9x13 dish, dot with half the ricotta and half the torn mozzarella, then repeat, finishing with the remaining Parmesan.
6. Bake 25 to 30 minutes until browned and bubbling, then rest 10 minutes and tear over the remaining basil.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook