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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds)
2 medium yellow bell peppers, diced
3 large cloves of garlic, divided
1/3 cup extra virgin olive oil
2 cups firmly packed basil leaves, divided
1 cup grated parmesan cheese, divided
1/4 cup pine nuts
1 28oz can tomatoes in juice
1 cup heavy whipping cream
1 pound rigatoni
1 pound mozzarella cheese cut into 1/2 inch cubes
Preheat oven to 425 degrees.
Spray a large rimmed baking sheet with non stick cooking spray
Add the eggplant and peppers. Smash one clove of garlic and add to eggplant and peppers. Drizzle vegetables with oil and toss to coat with oil.
Sprinkle with salt and pepper and roast unti tender, stirring often. 35-45 minutes.
Combine 2/3 cups basil, 1/2 cup parmesan, pine nuts, 1 clove of garlic in a mini processor or blender. Blend until crumbly.
Blend tomatoes with the juice, cream, 1 1/3 cups basil, and 1 clove of garlic in processor and blend until smooth. Season with salt and pepper.
Cook pasta in boiling water until just tender but still firm.Don't over cook.
Drain and return to pot. Toss with vegetables, sauce and 1/2 cup parmesan cheese. Transfer to 9x13 baking dish. Sprinkle with mozzarella cheese and pinenut topping.
Bake 25-35 minutes. Let stand 10 minutes before serving.
(Do not remember where I got this recipe)
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Roasted Eggplant Rigatoni
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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds)
2 medium yellow bell peppers, diced
3 large cloves of garlic, divided
1/3 cup extra virgin olive oil
2 cups firmly packed basil leaves, divided
1 cup grated parmesan cheese, divided
1/4 cup pine nuts
1 28oz can tomatoes in juice
1 cup heavy whipping cream
1 pound rigatoni
1 pound mozzarella cheese cut into 1/2 inch cubes
Preheat oven to 425 degrees.
Spray a large rimmed baking sheet with non stick cooking spray
Add the eggplant and peppers. Smash one clove of garlic and add to eggplant and peppers. Drizzle vegetables with oil and toss to coat with oil.
Sprinkle with salt and pepper and roast unti tender, stirring often. 35-45 minutes.
Combine 2/3 cups basil, 1/2 cup parmesan, pine nuts, 1 clove of garlic in a mini processor or blender. Blend until crumbly.
Blend tomatoes with the juice, cream, 1 1/3 cups basil, and 1 clove of garlic in processor and blend until smooth. Season with salt and pepper.
Cook pasta in boiling water until just tender but still firm.Don't over cook.
Drain and return to pot. Toss with vegetables, sauce and 1/2 cup parmesan cheese. Transfer to 9x13 baking dish. Sprinkle with mozzarella cheese and pinenut topping.
Bake 25-35 minutes. Let stand 10 minutes before serving.
(Do not remember where I got this recipe)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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