Eggplant Aubergine Rigatoni Bake

Indulge in the comforting layers of this Eggplant Aubergine Rigatoni Bake, a hearty vegetarian dish that combines tender rigatoni pasta with sautéed eggplant and a rich, herb-infused tomato sauce. Topped with a golden, bubbly layer of melted mozzarella and parmesan cheeses, this oven-baked masterpiece is a symphony of flavors and textures. Perfect for weeknight dinners or cozy family gatherings, this rigatoni bake is easy to prepare and loaded with Mediterranean-inspired goodness. Garnished with fresh basil for a burst of freshness, it’s a crowd-pleasing dish that’s as elegant as it is satisfying. Keywords: eggplant rigatoni bake, vegetarian pasta bake, Mediterranean comfort food.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 400 g rigatoni pasta
• 2 medium eggplant (aubergine), diced
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 800 g crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.25 tsp red pepper flakes (optional)
• 250 g mozzarella cheese, shredded
• 50 g parmesan cheese, grated
• 2 tbsp fresh basil leaves, chopped

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Bring a large pot of salted water to a boil and cook the rigatoni until just al dente according to package instructions. Drain and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for 8-10 minutes, stirring occasionally, until softened and lightly browned. Remove from the skillet and set aside.

Step 4

In the same skillet, heat 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant.

Step 5

Stir in the crushed tomatoes, dried oregano, dried basil, salt, ground black pepper, and red pepper flakes (if using). Let the sauce simmer for 10 minutes to thicken.

Step 6

Add the cooked eggplant back into the skillet and stir to combine with the tomato sauce. Simmer for another 2 minutes.

Step 7

In a large mixing bowl, combine the cooked rigatoni with the eggplant-tomato sauce. Mix well to coat all the pasta.

Step 8

Lightly grease a large baking dish and pour half of the pasta mixture into the dish. Sprinkle half of the mozzarella and parmesan cheeses over the top.

Step 9

Layer the remaining pasta mixture on top and finish with the rest of the mozzarella and parmesan cheeses.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with golden spots on top.

Step 11

Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped basil leaves before serving.

Nutrition Facts

Serving size	1564.5 grams (1564.5g)

Amount per serving	% Daily Value*
Calories	2153

Total Fat 116.10g	149%
Saturated Fat 48.50g	242%
Polyunsaturated Fat 4.00g
Cholesterol 246mg	82%
Sodium 4872mg	212%
Total Carbohydrate 173.70g	63%
Dietary Fiber 18.40g	66%
Total Sugars 32.10g
Protein 104.40g	209%

Vitamin D 0IU	0%
Calcium 2542mg	196%
Iron 13mg	72%
Potassium 2096mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 19.4%

Carbs: 32.2%