Baked rigatoni with eggplant in a tomato sausage sauce
Preheat oven to 425.
Arrange eggplant rounds on paper towels. Sprinkle lightly with salt on both sides. Let stand for 10 minutes. Then pat dry.
Place eggplant on parchment lined baking sheet. Brush with olive oil.
Roast eggplant in the oven until softened and starting to brown - about 20 minutes.
Remove and set aside.
Reduce oven to 350.
In a large pot, cook pasta to al dente.
While pasta cooks, heat 2 tablespoons olive oil in a large skillet. Add sausage - cook while breaking up into small pieces - until browned.
Add onion and garlic - cook until softened.
Add tomatoes including juices, dried basil, tomato paste plus salt and pepper to taste. Reduce heat to simmer. Cook, stirring occasionally, until tomatoes have broken down into sauce - about 20 minutes.
Remove tomato mixture from heat. Fold in pasta and peas and sliced basil leaves.
Spread half of pasta tomato mixture in the bottom of a13x9 baking dish.
Top with half of the eggplant rounds.
Spread 1 cup of mozzarella over the eggplant.
Repeat layers one more time.
After topping with final layer of mozzarella, spread evenly with parmesan.
Cover with sheet of parchment paper. Then wrap lightly with foil.
Bake at 350 for about 30 minutes.
Remove foil and parchment and continue baking until cheese is golden and bubbly - about another 10 - 12 minutes.
Garnish with additional chopped basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 522 | ||
Calories from Fat: 248 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 109.5mg | 34 % | |
Sodium 830.6mg | 29 % | |
Potassium 385.4mg | 10 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 37.8g | ||
Protein 28.7g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 522
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