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Cheesy Rigatoni with Eggplant Sauce

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  • Prep 20 min
  • Total 50 min
  • Servings 4
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Looking for a simple meatless main dish? Try this hearty casserole of pasta and veggies. It's ready in less than an hour.
Created Sep 8, 2011
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Ingredients

  • 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

  •  
    1
    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.
  •  
    2
    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.
  •  
    3
    Spoon cooked pasta into baking dish. Spoon vegetable sauce over pasta.
  •  
    4
    Cover tightly with foil; bake 20 minutes. Uncover; sprinkle with cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.

Nutrition Information

No nutrition information available for this recipe
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