RIGATONI WITH ROASTED EGGPLANT PUREE
Make and share this Rigatoni With Roasted Eggplant Puree recipe from Food.com.
Provided by Grace Lynn
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees with rack in the middle. Linea baking sheet with parchment paper.
- Cut eggplants in half lengthwise and score flesh sides in a crosshatch pattern with a small sharp knife. Brush with 1 tablespoon of oil and season with generous pinch of salt and pepper. Arrange eggplant cut-side down on prepared baking sheet and bake, rotating pan once halfway through, until tender. About 45 to 50 minutes.
- Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant halves cut-side up; let cool 5 minutes, then scrape eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid.
- Bring a large pot of salted water to a boil.
- In center of cutting board, mound parsley, pine nuts, garlic and oregano; finely chop mixture together.
- In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add parsley mixture, reduce heat to low and cook, stirring frequently, 3 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat.
- Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl. Add eggplant mixture and cheese; toss to combine well. Adjust seasoning to taste. Serve immediately.
Nutrition Facts : Calories 650.9, Fat 22, SaturatedFat 3.5, Cholesterol 95.8, Sodium 33.8, Carbohydrate 97.2, Fiber 12.9, Sugar 8.4, Protein 19.6
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.
BAKED RIGATONI WITH EGGPLANT AND SAUSAGE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
- Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
- Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
- Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
- By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
- Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)
Make and share this Rigatoni With Beef and Eggplant (Aubergine) recipe from Food.com.
Provided by Mysterygirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place eggplant in colander and weight down with plate to drain juices.
- Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
- Add ground beef, breaking up with spoon; cook until browned.
- Drain well, then transfer to bowl.
- Add eggplant and broth to same skillet; cover and cook 5 minutes.
- Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
- Stir in vinegar.
- Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
- Cover, simmer 5 minutes to blend flavors.
- Toss with rigatoni and parsley.
CHEESY EGGPLANT AND RIGATONI BAKE
Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out - but, truthfully, more Parmesan or any firm, salted cheese will do.
Provided by Sue Li
Categories dinner, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
- Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
- Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
- If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
- Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 880 milligrams, Sugar 10 grams
More about "rigatoni with eggplant puree recipes"
RIGATONI WITH EGGPLANT PUREE : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
Category Main-DishTotal Time 55 mins
RIGATONI WITH EGGPLANT PURéE – SMITTEN KITCHEN
From smittenkitchen.com
Servings 6Total Time 1 hrEstimated Reading Time 4 mins
RIGATONI WITH EGGPLANT PURéE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 6Estimated Reading Time 50 secsCategory PastaTotal Time 40 mins
RIGATONI WITH EGGPLANT PUREE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
RIGATONI WITH EGGPLANT PURéE | RECIPE | FOOD NETWORK ...
From pinterest.ca
RIGATONI WITH EGGPLANT PUREE RECIPE - FOOD NEWS
From foodnewsnews.com
RIGATONI WITH EGGPLANT PUREE
From mindysrecipes.com
RIGATONI WITH EGGPLANT PUREE
From pinterest.com
RIGATONI WITH EGGPLANT PUREE | RECIPE | PUREED FOOD ...
From pinterest.com.au
GIADA RECIPES: RIGATONI WITH EGGPLANT PUREE - FOOD NEWS
From foodnewsnews.com
RIGATONI WITH EGGPLANT PUREE | GIADA DE LAURENTIIS | FOOD ...
From crecipe.com
RIGATONI WITH EGGPLANT PUREE RECIPE | GIADA DE LAURENTIIS ...
From crecipe.com
RIGATONI WITH EGGPLANT PUREE | PUNCHFORK
From punchfork.com
RIGATONI WITH EGGPLANT PUREE — EATWELL FARM
From eatwell.com
RIGATONI WITH EGGPLANT PUREE ON FOOD
From trello.com
RIGATONI WITH EGGPLANT PUREE | RECIPE | PUREED FOOD ...
From pinterest.com.au
RIGATONI WITH EGGPLANT AND PUREED TOMATOES RECIPE
From ifood.tv
CORBIN HILL FOOD PROJECT — RIGATONI WITH EGGPLANT PURéE
From corbinhill-foodproject.org
RIGATONI WITH SMOKY EGGPLANT, TOMATO AND OREGANO - GOOD FOOD
From goodfood.com.au
RIGATONI WITH EGGPLANT PUREE | RECIPE | RECIPES, EVERYDAY ...
From pinterest.com
RIGATONI WITH EGGPLANT PURéE - NEWS BREAK
From newsbreak.com
BAKED RIGATONI WITH EGGPLANT - ALL INFORMATION ABOUT ...
From therecipes.info
RIGATONI WITH EGGPLANT PUREE | CHEUNG FAMILY RECIPES
From cheungfamilyrecipes.wordpress.com
RIGATONI WITH EGGPLANT PUREE - LUNCH RECIPES
From fooddiez.com
GIADA’S RIGATONI WITH EGGPLANT PUREE IS LEGIT
From eatshift.wordpress.com
RIGATONI WITH EGGPLANT PURéE | RECIPE | RECIPES, SMITTEN ...
From pinterest.ca
RIGATONI WITH EGGPLANT PUREE – RECIPES NETWORK
From recipenet.org
SMITTEN KITCHEN - RIGATONI AND EGGPLANT PUREE CALORIES ...
From frontend.myfitnesspal.com
RIGATONI WITH AUBERGINE PURéE - FOOD NETWORK
From foodnetwork.co.uk
RIGATONI WITH EGGPLANT PUREE » BIG FLAVORS FROM A TINY KITCHEN
From bigflavorstinykitchen.com
RIGATONI WITH EGGPLANT PUREE - A COZY KITCHEN PRINTABLE ...
From sites.google.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
RIGATONI WITH EGGPLANT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ACCOUNTING FOR ALL MY BLESSINGS: RIGATONI WITH EGGPLANT PUREE
From accountingforallmyblessings.blogspot.com
RIGATONI WITH AUBERGINE PURéE
From foodnetwork-uk-stage.loma-cms.com
RIGATONI WITH EGGPLANT PUREE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love