RIGATONI WITH ZUCCHINI AND EGGPLANT
Make and share this Rigatoni With Zucchini and Eggplant recipe from Food.com.
Provided by so-chemicalx
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°.
- Boil pasta according to package directions, cooking until just barely tender (a little undercooked is better than overcooked). When it's done, reserve 1/2 cup of the cooking water before draining the pasta.
- While the pasta's cooking, sauté the eggplant, zucchini, onions, bell pepper and garlic in 2 tablespoons water in a nonstick pan over medium heat, adding more water if needed to prevent sticking. When the vegetables are tender, add the reserved pasta cooking water, 1 teaspoons basil, 1 teaspoons oregano, the rosemary, 1 teaspoons salt, tomatoes, and tomato sauce; stir, and keep warm.
- Combine the mashed tofu with the pine nuts, parsley, nutritional yeast, and remaining basil, oregano, salt, and red pepper flakes. Stir the cooked rigatoni into the tofu.
- Lightly coat a 4-quart casserole with vegetable oil spray. Spread a thin layer of the vegetable mixture over the bottom (you just want a little sauce there to keep the pasta from sticking). Place a layer of half the pasta mixture, then cover with half the sautéed vegetables; repeat layers.
- Cover the casserole and bake it for 30 minutes. Remove cover and bake another 15 minutes. Before serving, sprinkle with soy Parmesan cheese, if you want.
- This is a great dish to serve to vegetarians and non-vegetarians alike. Unfortunately, if you bring it to the Unitarian church in my town, you won't have any leftovers to bring home!
Nutrition Facts : Calories 306.1, Fat 7.5, SaturatedFat 0.9, Sodium 959.7, Carbohydrate 50.1, Fiber 7.5, Sugar 11, Protein 14
BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT
This is a great, mouth-watering recipe! I have just left the seeds in the tomatoes, while pureeing them.It's up to you. For the sake of this recipe, find the Italian tomatoes. This recipe just won't turn out the way it should, if you don't. San Marzano is the best brand, if you can find it. This recipe has the times printed, but it does get a little involved, to some. The taste will make it worth your while.
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Cook the rigatoni in a large pot of salted water, stirring occsasionally, until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while preparing the sauce.
- Puree the tomatoes with their juices in a blender or food processor and remove the seeds by passing the puree through a fine strainer placed over the bowl.
- In a large non-stick skillet, heat the vegetable oil over medium-high heat.Add half of the eggplant and cook, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove eggplant and place on paper towels to drain excess oil. Repeat procedure with remaining eggplant.
- Remove vegetable oil from skillet and add the olive oil. Over medium heat, saute the garlic until fragrant, about 30 seconds. Add the zucchini and onion and saute' for 6 minutes.
- Add the tomato puree, basil, and oregano. Simmer over medium heat until sauce is reduced, about 15 minutes. Stir in eggplant and season`with salt and pepper.
- Fold eggplant and zucchini sauce into the rigatoni along with mozzarella and reserved cooking water.
- Transfer the pasta to a 9x13-inch baking dish. Sprinkle Parmesan cheese evenly over the top. Bake until heated through, about 15 minutes.
- Serve the pasta piping hot.
Nutrition Facts : Calories 754.2, Fat 42.1, SaturatedFat 11.1, Cholesterol 101, Sodium 400.6, Carbohydrate 71.6, Fiber 8.9, Sugar 10.2, Protein 26.1
RIGATONI WITH ITALIAN EGGPLANT
Provided by Food Network
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
- Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
- Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
CHEESY RIGATONI WITH EGGPLANT SAUCE
Looking for a simple meatless main dish? Try this hearty casserole of pasta and veggies. It's ready in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12x8-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. Cook onion, eggplant and zucchini in oil 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.
Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 25 mg, Fat 2, Fiber 8 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Cups), Sodium 1000 mg, Sugar 11 g, TransFat 0 g
RIGATONI WITH EGGPLANT PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
- pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
- While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
- Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
- Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
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BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT RECIPE
From foodandwine.com
- Preheat the oven to 350°. Cook the rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while preparing the sauce.
- Puree the tomatoes with their juices in a blender or food processor. Pass the puree through a fine sieve set over a bowl to remove the seeds.
- Heat 1/4 cup of the vegetable oil in a large nonstick skillet. Line a large plate with paper towels. Add half of the eggplant to the skillet and cook over moderately high heat, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, transfer the eggplant to the plate to drain. Repeat with the remaining eggplant and vegetable oil and add to the first batch of eggplant. Discard the oil in the skillet.
- Heat the olive oil in the same skillet used to cook the eggplant. Add the garlic and cook over moderate heat, stirring occasionally, until fragrant, about 30 seconds. Add the zucchini and onion and cook over high heat, stirring often, until slightly softened, about 6 minutes. Add the tomato puree, basil and oregano and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes. Stir in the eggplant and season with salt and pepper.
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