Rigatoni Eggplant Bake at Zane Hodge blog

Rigatoni Eggplant Bake. Don’t be shy about adding plenty of reserved pasta cooking water to the sauce; For this healthy baked pasta recipe, chef jonathan waxman cuts back on the butter and cheese, adding eggplant for a silky texture. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Baked eggplant pasta combines roasted eggplant, ricotta, mozzarella, and rigatoni tossed in a tomato sauce and baked until golden and bubbly. Make this for a meatless dinner or serve as a side dish with your favorite entrée. Drizzle olive oil over them and toss. Stir in 1 cup mozzarella. Put them in a bowl and sprinkle generously with salt. Baked ziti with roasted eggplant ricotta is absolutely delicious! If it looks dry, add the remaining pasta water. Use a spatula to put the eggplant into the baking dish with the sausage. Arrange the rounds on a baking pan, leaving enough space between. Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. While you can make this dish all year long, it’s an especially great way to use up all that summer eggplant.

Make this for a meatless dinner or serve as a side dish with your favorite entrée. Use a spatula to put the eggplant into the baking dish with the sausage. Arrange the rounds on a baking pan, leaving enough space between. Don’t be shy about adding plenty of reserved pasta cooking water to the sauce; Put them in a bowl and sprinkle generously with salt. For this healthy baked pasta recipe, chef jonathan waxman cuts back on the butter and cheese, adding eggplant for a silky texture. Baked eggplant pasta combines roasted eggplant, ricotta, mozzarella, and rigatoni tossed in a tomato sauce and baked until golden and bubbly. Stir in 1 cup mozzarella. If it looks dry, add the remaining pasta water. While you can make this dish all year long, it’s an especially great way to use up all that summer eggplant.

Baked Rigatoni with Roasted Eggplant and Spinach Cooking for Keeps

Rigatoni Eggplant Bake Don’t be shy about adding plenty of reserved pasta cooking water to the sauce; Baked ziti with roasted eggplant ricotta is absolutely delicious! Make this for a meatless dinner or serve as a side dish with your favorite entrée. Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. Drizzle olive oil over them and toss. Put them in a bowl and sprinkle generously with salt. For this healthy baked pasta recipe, chef jonathan waxman cuts back on the butter and cheese, adding eggplant for a silky texture. If it looks dry, add the remaining pasta water. While you can make this dish all year long, it’s an especially great way to use up all that summer eggplant. Use a spatula to put the eggplant into the baking dish with the sausage. Stir in 1 cup mozzarella. Don’t be shy about adding plenty of reserved pasta cooking water to the sauce; Arrange the rounds on a baking pan, leaving enough space between. Baked eggplant pasta combines roasted eggplant, ricotta, mozzarella, and rigatoni tossed in a tomato sauce and baked until golden and bubbly. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside.