Photo by gabbiistudios on Unsplash
Italian Baked Rigatoni with Roasted Aubergine, Tomato & Mozzarella
Rigatoni is baked with roasted aubergine cubes, tomato sauce, mozzarella, parmesan, oregano, and basil until bubbly.
- 350 g aubergine
- 160 g rigatoni pasta
- 400 g tinned chopped tomatoes
- 3 whole garlic cloves
- 15 g fresh basil
- 120 g mozzarella cheese
- 40 g parmesan cheese, grated
- 60 ml olive oil
- 80 g red onion
- 5 g sea salt
- 2 g black pepper
- 3 g dried oregano
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut aubergine into 1cm cubes, toss with 40ml olive oil, salt, pepper and oregano. Spread on a baking tray and roast for 20 minutes until golden and tender.
- Step 2
Meanwhile, bring a large pot of salted water to boil and cook rigatoni according to packet instructions until al dente. Drain and set aside.
- Step 3
While pasta cooks, finely chop garlic and red onion. Heat remaining 20ml olive oil in a large saucepan over medium heat. Add onion and garlic, sauté for 3 minutes until softened.
- Step 4
Add tinned tomatoes to the pan, stir well, and simmer for 8 minutes. Season with salt, pepper and half the fresh basil (torn). The sauce should be thick and flavourful.
- Step 5
Remove roasted aubergine from oven. Combine cooked pasta, roasted aubergine and tomato sauce in a large baking dish. Tear mozzarella and scatter over the top along with parmesan.
- Step 6
Bake at 200°C for 12 minutes until cheese melts and bubbles at the edges. Garnish with remaining fresh basil and serve immediately.
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