Rigatoni With Zucchini And Eggplant Recipes

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RIGATONI WITH ZUCCHINI AND EGGPLANT



Rigatoni With Zucchini and Eggplant image

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

1 large zucchini (sliced in 1/4-inch half moons)
1/2 medium eggplant (cubed)
1 large onion (chopped)
1 bell pepper (seeded & chopped)
3 garlic cloves (minced)
3 tablespoons water ((more as needed)
14 ounces tofu, mashed ((lowfat)
1/4 cup pine nuts
1 tablespoon dried parsley
2 teaspoons dried basil (divided)
1 1/2 teaspoons dried oregano (divided)
1/4 teaspoon red pepper flakes ((optional)
1 tablespoon nutritional yeast
1/2 teaspoon dried rosemary
1 1/2 teaspoons salt ((divided)
8 ounces pasta (rigatoni or other small tubular pasta)
2 (14 1/2 ounce) cans diced tomatoes (fire roasted, if available)
3 tablespoons tomato paste
vegan parmesan cheese (optional)

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



Baked Rigatoni With Zucchini and Eggplant image

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

1 lb rigatoni pasta
1 (28 ounce) can Italian tomatoes
1/2 cup vegetable oil
1 large eggplant, cut into approx. 1/3-inch dice
1/4 cup extra virgin olive oil
1 garlic clove, finely chopped
2 large zucchini, halved and sliced
1 medium onion, thinly sliced
1/4 cup basil leaves, chopped
1 teaspoon dried oregano
salt
fresh ground black pepper
8 ounces mozzarella cheese, shredded
1/2 cup freshly grated parmesan cheese

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



Rigatoni with Italian Eggplant image

Provided by Food Network

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 cups chopped onions
3 cloves garlic, minced
4 cups Italian eggplant, diced to 1/2-inch pieces
1 (14 1/2-ounce) can whole peeled tomatoes, undrained
2/3 cup red wine
2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
Salt and freshly ground pepper, to taste
1 pound dry rigatoni
Grated Romano cheese, to finish

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



Cheesy Rigatoni with Eggplant Sauce image

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

2 1/2 cups uncooked rigatoni pasta (7 oz)
2 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
1 small unpeeled eggplant, cut into 1/2-inch cubes (3 cups)
1 medium zucchini, halved lengthwise, cut into 1/4-inch slices (1 1/2 cups)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 1/2 cups shredded mozzarella cheese (6 oz)

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



Rigatoni with Eggplant Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

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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  • 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.
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