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.
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Olga Kramarchuk
[email protected]I love this recipe! It's so easy to make and it's always delicious. I highly recommend it.
Kyakunzire Abias
[email protected]This recipe is amazing! I've made it several times and it's always a hit with my friends and family.
Kansaze Vianney
[email protected]I tried this recipe and it was a complete failure. The eggplant was burnt and the sauce was curdled.
Matthew Simpson
[email protected]This recipe was a disappointment. The eggplant was tough and the sauce was too sweet.
Natalie Gwizo
[email protected]I love this recipe! It's so easy to make and it's always delicious.
Jokee
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Samuel Mwangi
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Mj jahan
[email protected]This recipe was a disaster! The eggplant was mushy and the sauce was watery.
ailey rujinsky
[email protected]I found this recipe to be a bit bland. I added some extra spices to give it more flavor.
Sifatali Ali
[email protected]This dish was a bit too oily for my taste, but the flavors were good.
Pasquale Mottola
[email protected]Loved this recipe! The eggplant was perfectly cooked and the sauce was amazing.
Mithun Kor
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again.
Maleak Spencer
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The pine nuts added a nice crunch and the sauce was very flavorful.
Era Bloodhawk
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge and this was the perfect way to use it up.
Mashal Shedrack
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the combination of flavors and textures.
Mukesh Sarraf
[email protected]This recipe was a hit with my family! The eggplant and pine nut crunch added a unique and delicious flavor to the classic rigatoni dish.