Cheesy Rigatoni With Eggplant Sauce
Ingrediënten
- 2½ cups uncooked rigatoni pasta 7 oz
- 2 tablespoons olive oil
- 1 medium onion chopped (½ cup)
- 1 small eggplant unpeeled, cut into ½-inch cubes (3 cups)
- 1 medium zucchini halved lengthwise, cut into ¼-inch slices (1½ cups)
- 1 can 14.5 oz diced tomatoes with basil, garlic and oregano, undrained
- 1 can 8 oz tomato sauce
- 1½ cups shredded mozzarella cheese 6 oz
Instructies
- Heat oven to 350°F.
- Spray 12×8-inch (2-quart) glass baking dish with cooking spray.
- Cook and drain pasta as directed on package, using minimum cook time.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.
- Add onion, eggplant and zucchini; cook 5 to 7 minutes, stirring frequently, until crisp-tender.
- Stir in tomatoes and tomato sauce.
- Spoon cooked pasta into baking dish.
- Spoon vegetable sauce over pasta.
- Cover tightly with foil.
- Bake 20 minutes.
- Uncover; sprinkle with cheese.
- Bake uncovered 5 to 7 minutes longer or until cheese is melted.
Notes / Tips / Wine Advice:
Make it ahead
Put this together the night before you want to serve it. Then, bake it the next night for dinner. Since it will be cold, bake it about 30 minutes before topping with the cheese.Nutritional Information
Calories: 540 kcal
