Best 10 Eggplant Aubergine Rigatoni Bake Recipes

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Indulge in a culinary journey with Eggplant Aubergine Rigatoni Bake, a delightful fusion of flavors and textures. This hearty dish combines the rich, smoky taste of roasted eggplant with the satisfying bite of rigatoni pasta, all enveloped in a creamy tomato sauce. Discover a symphony of flavors with each succulent bite, as the tender eggplant melts in your mouth, complemented by the savory sauce and the nutty Parmesan cheese. This recipe offers a delightful vegetarian option, but meat lovers can add ground beef or sausage for an extra layer of umami. Explore variations such as the Spinach and Artichoke Rigatoni Bake, where the classic combination of spinach, artichoke hearts, and creamy sauce takes center stage. For a lighter twist, try the Zucchini and Ricotta Rigatoni Bake, where zucchini slices and ricotta cheese create a refreshing and healthy alternative. Whichever recipe you choose, prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT (AUBERGINE) PARMESAN RIGATONI



Eggplant (Aubergine) Parmesan Rigatoni image

From "Every Day with Rachel Ray" 11/06. Sweet and short. (We didn't use the basil leaves, personal preference)instead used parsley.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2-1 cup vegetable oil (for frying)
1 (1 lb) eggplant, thinly sliced crosswise (peeled or skin-on)
1 cup flour, seasoned with (for dredging)
italian seasoning
salt, to taste
fresh ground black pepper, to taste
1 lb rigatoni pasta
2 tablespoons extra virgin olive oil
2 garlic cloves, halved
1 (28 ounce) can tomatoes
1 (8 ounce) bag shredded mozzarella cheese
8 fresh basil leaves, thinly sliced or 8 fresh flat leaf parsley, chopped
italian seasoning, to taste
freshly grated parmesan cheese, for serving

Steps:

  • In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
  • Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side.
  • Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
  • Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
  • In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.
  • Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings) and bring to a boil, then cover and simmer until thickened, about 10 minutes.
  • Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
  • Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.

Nutrition Facts : Calories 1087.9, Fat 52.7, SaturatedFat 13.4, Cholesterol 140.6, Sodium 392.8, Carbohydrate 121.2, Fiber 10.9, Sugar 10.8, Protein 35

EGGPLANT (AUBERGINE) RIGATONI BAKE



Eggplant (Aubergine) Rigatoni Bake image

Make and share this Eggplant (Aubergine) Rigatoni Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Greek

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 eggplant, cut in 1/4 inch slices (about 1 pd)
3 tablespoons olive oil
1 lb lean ground beef
1 medium zucchini, halved lengthwise and sliced
1 green bell pepper, quartered and sliced
1 large onion, sliced
1 tablespoon fresh minced garlic (or more to taste)
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce (Hunt's is best)
salt and pepper
1/2 teaspoon ground cinnamon
8 ounces rigatoni pasta, cooked and drained to only firm-tender (can use more pasta if desired)
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 cup whole milk or 1 cup half-and-half cream
1 cup monterey jack cheese, grated (or any similar cheese)
1/4 cup grated parmesan cheese (can use more to taste)

Steps:

  • Set oven to 400 degrees.
  • Grease a 13 x 9-ich baking dish.
  • Brush the eggplant slices with oil.
  • Arrange in a single layer in prepared baking dish.
  • Bake in 400 degree oven for 20 minutes, or until lightly browned.
  • Remove from oven; set aside.
  • Reduce the oven heat to 350 degrees.
  • In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
  • Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
  • Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
  • Reduce the heat, and simmer 10 minutes.
  • Spoon over eggplant.
  • In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
  • Spoon over the beef mixture.
  • Sprinkle with the grated Parmesan cheese.
  • Cover baking dish with foil.
  • Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE



Baked Rigatoni with Eggplant and Sausage image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano

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 PUREE



Rigatoni with Eggplant Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

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.

EGGPLANT PARMESAN WITH RIGATONI



Eggplant Parmesan with Rigatoni image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 yellow onion, diced
Kosher salt
One 28-ounce can crushed tomatoes
3 cloves garlic, finely chopped
1 globe eggplant
Kosher salt
2 cups all-purpose flour
2 large eggs whisked with 2 tablespoons water
2 cups panko
1/2 cup extra-virgin olive oil
4 ounces fresh mozzarella, sliced
2 tablespoons freshly grated Parmesan cheese
Kosher salt
1/2 pound dried rigatoni
2 tablespoons freshly grated Parmesan cheese
Extra-virgin olive oil, for drizzling
1/4 cup fresh basil leaves, sliced into a chiffonade

Steps:

  • For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes.
  • For the eggplant: Meanwhile, preheat the oven to 400 degrees F.
  • Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside.
  • Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack.
  • Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later.
  • Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese.
  • For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside.
  • To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil.
  • To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!

RIGATONI WITH ITALIAN EGGPLANT



Rigatoni with Italian Eggplant image

Provided by Food Network

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 cups chopped onions
3 cloves garlic, minced
4 cups Italian eggplant, diced to 1/2-inch pieces
1 (14 1/2-ounce) can whole peeled tomatoes, undrained
2/3 cup red wine
2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
Salt and freshly ground pepper, to taste
1 pound dry rigatoni
Grated Romano cheese, to finish

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.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE



Baked Rigatoni With Eggplant and Sausage image

I got this recipe from the Food Network. It is Tyler Florence's. It was SO delicious and easy. Everyone loved it and it is a nice take-off on baked rigatoni/ziti. My kids loved it, too.

Provided by LizP5885

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

kosher salt
extra virgin olive oil
6 links Italian sausage
1 large eggplant, cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, chopped
3 garlic cloves, chopped
28 ounces peeled whole tomatoes
1 bunch basil (small bunch)
1 lb rigatoni pasta
1 lb fresh mozzarella cheese
fresh ground black pepper
1 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat for the pasta.
  • Oil a 9x13 pan with olive oil.
  • Heat a 3 Tbsp 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 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 3 Tbsp olive oil to the skillet, then the 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.
  • Add the rigatoni to the boiling pasta water, 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°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 until combined.
  • Dust with the Parmigiano and drizzle with 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.

Nutrition Facts : Calories 689.8, Fat 35.3, SaturatedFat 15.9, Cholesterol 135.4, Sodium 1296.7, Carbohydrate 55.1, Fiber 5.9, Sugar 7.5, Protein 38.3

RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH



Rigatoni with Eggplant and Pine Nut Crunch image

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

Nonstick vegetable oil spray
1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
2 medium yellow bell peppers, cut into 1/2-inch squares
2 cups grape tomatoes
3 large garlic cloves, divided
1/3 cup olive oil
2 cups (firmly packed) fresh basil leaves, divided
1 cup freshly grated Parmesan cheese, divided
1/4 cup pine nuts
1 28-ounce can whole tomatoes in juice
1 cup heavy whipping cream
1 pound rigatoni
1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

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.

ROASTED EGGPLANT (AUBERGINE) SPREAD



Roasted Eggplant (Aubergine) Spread image

Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!

Provided by Brenda.

Categories     Spreads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

4 slices eggplants, peeled (1/2-inch thick slices)
2 teaspoons extra virgin olive oil
1 garlic clove, crushed through a press
1/4 cup jarred roasted red pepper, chopped rinsed and drained
1/2 teaspoon small caper, rinsed
fresh ground pepper

Steps:

  • Heat oven to 425°F (220°C).
  • Arrange the eggplant in a single layer on a nonstick coated baking sheet.
  • Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
  • Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
  • Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)



Rigatoni With Beef and Eggplant (Aubergine) image

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

2 teaspoons olive oil
1 cup chopped onion
3/4 lb white mushroom, sliced
8 ounces lean ground beef
1/2 lb eggplant, cut into 1/2 inch cubes
1/3 cup chicken broth
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 (16 ounce) can whole tomato puree
1 lb rigatoni pasta, cooked according to directions
2 tablespoons chopped fresh parsley

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.

Tips:

  • Choose the right eggplant. Look for eggplants that are firm and heavy for their size. Avoid eggplants that are bruised or have blemishes.
  • Roast the eggplant before cooking. Roasting the eggplant will help to bring out its flavor and make it less bitter.
  • Use a good quality pasta sauce. The sauce is the star of this dish, so make sure to use a sauce that you love.
  • Don't overcook the pasta. Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and unpleasant to eat.
  • Top the bake with cheese and breadcrumbs before baking. This will give the bake a golden brown crust and a delicious cheesy flavor.

Conclusion:

Eggplant Aubergine Rigatoni Bake is a delicious and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With its roasted eggplant, flavorful sauce, and cheesy topping, this bake is sure to be a hit with everyone at the table.

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