Italian

Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella is for Dinner.

Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella takes 45 minutes to prepare.

Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella takes 45 minutes to cook.

Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella makes 8 servings.

The ingredients for Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella are:

1 large eggplant peeled and cut into 1 1/2 inch pieces.
8 plum tomatoes cut in half
1 small can of tomato paste
1 yellow onion quartered
5 garlic cloves peeled
10 parsely sprigs washed
4 tablespoon extra virgin olive oil
1/2 tablespoon Herbamare
Fresh black pepper
8oz fresh mozzarella cheese
8-12 oz rigatoni cooked

Here is how you make Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella:

Preheat oven to 425 degrees. Cut the plum tomatoes in half and place them in a large pyrex dish or on a baking sheet. Add the onions, garlic, and parsley. Season with the Herbamare and pepper. Add the olive oil and tomato paste. Mix with a spatula to make sure all the tomatoes have a nice coating of tomato paste. Roast in the oven for about 30-40 minutes until the tomatoes are soft and the tomato paste starts to turn slightly brown. Remove from the oven and let cool at room temp for about 10 minutes. Spoon some of the tomatoes into a blender and pulse a few times to break up the large chucks. Then pour the sauce into a baking dish. Repeat until all the tomatoes are blended. Peel the eggplant and cut it into 1- 1 1/2 inch chunks. Lightly coat with olive oil and roast in the oven until nicely browned, about 15 minutes. Add the roasted eggplant to the baking dish with the tomato sauce. Toss in the cooked pasta and crumble the mozzarella cheese over top. Use a spoon to mix. Cover the baking dish with foil and bake in a 385 degree oven for about 35-40 minutes. Serve immediately.Serving Size: 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user LBICKFORD1.

The nutritional information for Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 284.4

• Total Fat: 12.3 g
• Cholesterol: 25.8 mg
• Sodium: 317.0 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 3.8 g
• Protein: 12.6 g

Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella is Italian cuisine.

The dietary needs meet for Rigatoni baked with roasted tomato sauce, roasted eggplant, and fresh mozzarella is Vegetarian