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.
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.
RIGATONI WITH EGGPLANT PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
- pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
- While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
- Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
- Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
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 13x9x2-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.
RIGATONI WITH ROASTED EGGPLANT PUREE
Make and share this Rigatoni With Roasted Eggplant Puree recipe from Food.com.
Provided by Grace Lynn
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees with rack in the middle. Linea baking sheet with parchment paper.
- Cut eggplants in half lengthwise and score flesh sides in a crosshatch pattern with a small sharp knife. Brush with 1 tablespoon of oil and season with generous pinch of salt and pepper. Arrange eggplant cut-side down on prepared baking sheet and bake, rotating pan once halfway through, until tender. About 45 to 50 minutes.
- Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant halves cut-side up; let cool 5 minutes, then scrape eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid.
- Bring a large pot of salted water to a boil.
- In center of cutting board, mound parsley, pine nuts, garlic and oregano; finely chop mixture together.
- In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add parsley mixture, reduce heat to low and cook, stirring frequently, 3 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat.
- Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl. Add eggplant mixture and cheese; toss to combine well. Adjust seasoning to taste. Serve immediately.
Nutrition Facts : Calories 650.9, Fat 22, SaturatedFat 3.5, Cholesterol 95.8, Sodium 33.8, Carbohydrate 97.2, Fiber 12.9, Sugar 8.4, Protein 19.6
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
More about "rigatoni with eggplant and pine nut crunch food"
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH RECIPE - BON …
From bonappetit.com
4.1/5 (20)Estimated Reading Time 2 minsServings 8
OFF TOPIC: RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
From katecooksthebooks.com
RIGATONI WITH EGGPLANT PURéE - SMITTEN KITCHEN
From smittenkitchen.com
RIGATONI WITH EGGPLANT AND PINE NUT …
From joanne-eatswellwithothers.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH - BON APPETIT
From bonappetit.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH RECIPE
From keeprecipes.com
RIGATONI WITH EGGPLANT PUREE : RECIPES - COOKING …
From cookingchanneltv.com
BON APPETITE / EPICURIOUS - RIGATONI WITH EGGPLANT AND PINE NUT …
From androidconfig.myfitnesspal.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH...EAT.LIVE.BE. FOR A …
From pinterest.ca
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
From pinterest.co.uk
BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT - FOOD & WINE MAGAZINE
From foodandwine.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH | RECIPE | EGGPLANT …
From pinterest.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH | RECIPE | PINE NUTS …
From pinterest.co.uk
RIGATONI WITH EGGPLANT AND PINE NUTS - JUST FARMED
From justfarmed.com
RIGATONI WITH EGGPLANT - DUMMIES
From dummies.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH | RECIPES, COOKING …
From pinterest.jp
FOODCOMBO
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH - FOODFLAG
From foodflag.com
FOR THE LOVE OF (GOOD) FOOD: RIGATONI WITH EGGPLANT AND PINE NUT …
From artisanalfood.blogspot.com
THE SIMPLE FARM {BLOG}: RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
From thesimplefarmmarketgarden.blogspot.com
RIGATONI WITH EGGPLANT PURéE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH - BIGOVEN
From bigoven.com
RIGATONI WITH ROASTED EGGPLANT AND PINE NUT CRUNCH
From tuesdaynightswap.blogspot.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH - LUNCH RECIPES
From fooddiez.com
RIGATONI WITH ROASTED EGGPLANT – FLEXITARIAN KITCHEN
From flexitariankitchen.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH | RECIPE | RECIPES, …
From pinterest.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
From mealplannerpro.com
RIGATONI WITH EGGPLANT PUREE - PUNCHFORK
From punchfork.com
BEST RIGATONI WITH EGGPLANT PURéE RECIPES - FOOD NETWORK
From foodnetwork.ca
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
From gooddinnermrsmellen.blogspot.com
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH : LOOKS REALLY GOOD, …
From pinterest.de
BEST RIGATONI WITH TOMATO AND EGGPLANT RECIPES - FOOD NETWORK
From foodnetwork.ca
MEAGAN'S FIRST KITCHEN: RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
From meagansfirstkitchen.blogspot.com
RIGATONI WITH BEEF & EGGPLANT RAGU RECIPE - EATINGWELL
From eatingwell.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