Ingredients for Baked Rigatoni With Eggplant And Sausage
- 1 teaspoon Kosher Salt
- 1/2 cup Extra Virgin Olive Oil
- 1 pound Italian Sausage
- 2 medium Eggplants
- 1 large Onion
- 4 Garlic Cloves
- 2 (28 ounce) cans Whole Tomatoes (crushed)
- 1/2 cup fresh Basil
- 1 (16 ounce) package Rigatoni Pasta
- 1 pound Fresh Mozzarella Cheese
- 1/2 teaspoon Fresh Ground Black Pepper
- 1/2 cup grated Parmigiano Reggiano Cheese
- 1/2 cup pasta cooking water
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How to Make Baked Rigatoni With Eggplant And Sausage
- Preheat oven to 450°F (232°C). Oil a 9x13 inch baking dish with 1 tablespoon of olive oil.
- Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente, about 6-7 minutes. Reserve 1/2 cup of pasta cooking water before draining.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add sausage and cook for 3-4 minutes, until browned on the outside but still slightly pink inside. Remove sausage and set aside. Chop sausage into bite-sized pieces.
- Add remaining 1/3 cup olive oil to the skillet. Add eggplant cubes in a single layer and season generously with salt. Cook, turning occasionally, for 7-8 minutes, until browned and tender. Repeat with remaining eggplant, adding more oil as needed. Remove and set aside.
- Add remaining 3 tablespoons olive oil to the skillet and then add the onion and garlic. Cook for 3-4 minutes, until softened and translucent.
- Add crushed tomatoes, basil, salt, and pepper to the skillet. Bring to a simmer and cook for 15 minutes, or until sauce has thickened slightly.
- Add the chopped sausage, cooked eggplant, cooked rigatoni, and reserved pasta water to the baking dish. Stir gently to combine.
- Sprinkle half of the mozzarella over the pasta mixture. Season with salt and pepper.
- Sprinkle with Parmesan cheese and drizzle with a little olive oil.
- Bake for 15 minutes.
- Top with remaining mozzarella cheese and bake for another 10 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
30g
Fat
79g
Carbs
18g
