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–+ servings

Rigatoni with Eggplant and Mozzarella

Hearty rigatoni with roasted eggplant and melted mozzarella in a tomato sauce.
prep_time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main course (Entrée)
Cuisine Italian
Servings 4 servings

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.
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Notes

Add fresh basil for flavor. Use fresh mozzarella for a creamier texture.
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Keyword Eggplant, Mozzarella, Rigatoni
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