Rigatoni with Eggplant and Mozzarella

Hearty rigatoni with roasted eggplant and melted mozzarella in a tomato sauce.
Equipment
- Large Pot
- Baking Sheet
- skillet
Ingredients
Pasta
- 12 oz rigatoni pasta
- 1 tbsp salt for pasta water
Sauce
- 1 eggplant cubed
- 2 tbsp olive oil
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
- 0.5 tsp salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss eggplant with olive oil and salt, then roast on a baking sheet for 20 minutes.
- Boil a large pot of water, add salt, and cook rigatoni according to package instructions until al dente. Drain and set aside.
- Heat marinara sauce in a skillet over medium heat. Add roasted eggplant.
- Toss rigatoni in the sauce, top with mozzarella, and serve.
Notes
Add fresh basil for flavor. Use fresh mozzarella for a creamier texture.
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