How To Make Baked Rigatoni with Aubergine & Mozzarella
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 large aubergine, cut into cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can (400g) of crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 400g rigatoni pasta
- 250g mozzarella cheese, grated
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 200°C (400°F).
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Place the cubed aubergine on a baking sheet and drizzle with olive oil. Season with salt and pepper.
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Roast the aubergine in the preheated oven for 20 minutes, or until golden brown.
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In a large saucepan, heat olive oil and sauté the onion and garlic until softened.
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Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
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Meanwhile, cook the rigatoni pasta according to the package instructions. Drain and set aside.
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In a large mixing bowl, combine the cooked rigatoni, roasted aubergine, and tomato sauce.
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Transfer half of the pasta mixture to a baking dish and top with half of the grated mozzarella cheese.
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Repeat with the remaining pasta mixture and mozzarella cheese.
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Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh basil leaves before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 0mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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