EGGPLANT AND MUSHROOM RIGATONI
Whole wheat rigatoni is tossed in rich, flavorful eggplant and mushroom tomato sauce. Red wine and balsamic vinegar add a really nice flavor to the sauce.
Provided by Jeni Hernandez
Categories Entree
Time 55m
Number Of Ingredients 16
Steps:
- In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
- Season with salt and pepper.
- Add the tomato pasta and stir. Cook for one minute.
- Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
- Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
- Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
- While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
- Cook the pasta according to package direction.
- Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
- Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
- Taste and add more salt or pepper if needed.
- Serve with fresh herbs.
BAKED RIGATONI WITH EGGPLANT AND SAUSAGE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
- Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
- Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
- Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
- By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
- Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
CHEESY EGGPLANT AND RIGATONI BAKE
Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out - but, truthfully, more Parmesan or any firm, salted cheese will do.
Provided by Sue Li
Categories dinner, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
- Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
- Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
- If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
- Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 880 milligrams, Sugar 10 grams
RIGATONI WITH ITALIAN EGGPLANT
Provided by Food Network
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
- Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
- Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)
Make and share this Rigatoni With Beef and Eggplant (Aubergine) recipe from Food.com.
Provided by Mysterygirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place eggplant in colander and weight down with plate to drain juices.
- Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
- Add ground beef, breaking up with spoon; cook until browned.
- Drain well, then transfer to bowl.
- Add eggplant and broth to same skillet; cover and cook 5 minutes.
- Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
- Stir in vinegar.
- Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
- Cover, simmer 5 minutes to blend flavors.
- Toss with rigatoni and parsley.
RIGATONI WITH ZUCCHINI AND EGGPLANT
Make and share this Rigatoni With Zucchini and Eggplant recipe from Food.com.
Provided by so-chemicalx
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°.
- Boil pasta according to package directions, cooking until just barely tender (a little undercooked is better than overcooked). When it's done, reserve 1/2 cup of the cooking water before draining the pasta.
- While the pasta's cooking, sauté the eggplant, zucchini, onions, bell pepper and garlic in 2 tablespoons water in a nonstick pan over medium heat, adding more water if needed to prevent sticking. When the vegetables are tender, add the reserved pasta cooking water, 1 teaspoons basil, 1 teaspoons oregano, the rosemary, 1 teaspoons salt, tomatoes, and tomato sauce; stir, and keep warm.
- Combine the mashed tofu with the pine nuts, parsley, nutritional yeast, and remaining basil, oregano, salt, and red pepper flakes. Stir the cooked rigatoni into the tofu.
- Lightly coat a 4-quart casserole with vegetable oil spray. Spread a thin layer of the vegetable mixture over the bottom (you just want a little sauce there to keep the pasta from sticking). Place a layer of half the pasta mixture, then cover with half the sautéed vegetables; repeat layers.
- Cover the casserole and bake it for 30 minutes. Remove cover and bake another 15 minutes. Before serving, sprinkle with soy Parmesan cheese, if you want.
- This is a great dish to serve to vegetarians and non-vegetarians alike. Unfortunately, if you bring it to the Unitarian church in my town, you won't have any leftovers to bring home!
Nutrition Facts : Calories 306.1, Fat 7.5, SaturatedFat 0.9, Sodium 959.7, Carbohydrate 50.1, Fiber 7.5, Sugar 11, Protein 14
RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES
I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.
Provided by Ed's
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
- bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
- Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Provided by Rozanne Gold
Categories Cheese Pasta Bake Vegetarian High Fiber Dinner Mozzarella Pine Nut Eggplant Winter Family Reunion Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
- Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
- Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
- Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
More about "eggplant and mushroom rigatoni food"
RACHAEL'S MUSHROOM, EGGPLANT AND HARISSA RAGU WITH …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Toast the nuts in a small skillet over medium heat until golden and fragrant, then finely chop them and reserve
RECIPE: ROASTED EGGPLANT AND MUSHROOM BOLOGNESE
From thekitchn.com
VEGETARIAN MUSHROOM BOLOGNESE SAUCE RECIPE
From ciaoflorentina.com
EGGPLANT AND MUSHROOM ROTINI (PASTA ALLA NORMA)
From oliveandmango.com
LOADED BAKED RIGATONI RECIPE WITH BEEF - THE …
From themediterraneandish.com
BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT - FOOD & WINE
From foodandwine.com
EGGPLANT AND MUSHROOM RIGATONI - THERESCIPES.INFO
From therecipes.info
EGGPLANT AND MUSHROOM RIGATONI | RECIPE | VEGAN PASTA …
From pinterest.com
EGGPLANT AND MUSHROOM RIGATONI | RECIPE | VEGAN RECIPES HEALTHY ...
From pinterest.com
BAKED RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA - FOOD & WINE
From foodandwine.com
RIGATONI WITH EGGPLANT BOLOGNESE RECIPE - FOODAL
From foodal.com
CHEESY EGGPLANT AND RIGATONI BAKE RECIPE - FOOD NEWS
From foodnewsnews.com
EGGPLANT RIGATONI RECIPES - FOOD NEWS
From foodnewsnews.com
LEMON GARLIC EGGPLANT MUSHROOM ORZO - JAR OF LEMONS
From jaroflemons.com
EGGPLANT AND MUSHROOM RIGATONI | RECIPE | VEGAN RECIPES HEALTHY ...
From pinterest.ca
FOOD FOR MY SOUL: EGGPLANT & MUSHROOM RIGATONI
From chefjooyoung.blogspot.com
RIGATONI WITH EGGPLANT - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
RIGATONI WITH GRILLED VEGGIES AND MOZZARELLA | SOUTHERN LIVING
From southernliving.com
EGGPLANT AND MUSHROOM BOLOGNESE SAUCE | RICARDO
From ricardocuisine.com
EGGPLANT AND MUSHROOM BOLOGNESE SAUCE - RICARDO
From ricardocuisine.com
HOW TO MAKE MUSHROOM, EGGPLANT AND HARISSA RAGU WITH …
From rachaelrayshow.com
RIGATONI WITH ROASTED MUSHROOMS AND EGGPLANT AND WINE PAIRING
From apuginthekitchen.com
MUSHROOM & EGGPLANT VEGETARIAN BOLOGNESE RECIPE - ZESTFUL …
From zestfulkitchen.com
RIGATONI WITH MUSHROOMS AND EGGPLANT | APUGINTHEKITCHEN
From apuginthekitchen.com
EGGPLANT AND MUSHROOM RIGATONI – THYME & LOVE – NEUREZEPT
From pasta.neurezept.com
HOW TO MAKE MUSHROOM, EGGPLANT AND HARISSA RAGU WITH …
From youtube.com
HEALTHIER MUSHROOM RIGATONI RECIPE | DUDE THAT COOKZ
From dudethatcookz.com
EGGPLANT MUSHROOM PAPPARDELLE - A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
EGGPLANT AND MUSHROOM RIGATONI RAGU WITH HEMP SEEDS
From thehealthyhunterblog.com
HOW TO COOK RIGATONI WITH MUSHROOMS AND EGGPLANT SAUCE
From thisnutrition.com
RIGATONI WITH MUSHROOM RAGU, FRESH MOZZARELLA, AND TRUFFLE RECIPE
From seriouseats.com
RIGATONI WITH EGGPLANT - DUMMIES
From dummies.com
RECIPE: RIGATONI WITH EGGPLANT AND SHIITAKE - METROVAN …
From metrovanindependent.com
RIGATONI WITH ROASTED EGGPLANT – FLEXITARIAN KITCHEN
From flexitariankitchen.com
RIGATONI WITH MUSHROOMS, ROSEMARY AND PARMESAN - GIMME …
From gimmesomeoven.com
RIGATONI WITH CREAMY EGGPLANT AND MOZZARELLA : RECIPES : COOKING ...
From cookingchanneltv.com
VEGAN EGGPLANT BAKED RIGATONI | A HEARTY, HOMEMADE BAKED PASTA
From thefullhelping.com
RIGATONI WITH TOMATO AND EGGPLANT - FOOD NETWORK
From foodnetwork.ca
PASTA WITH EGGPLANT AND MUSHROOM RAGU - MYGOURMETCONNECTION
From mygourmetconnection.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love