Baked Rigatoni with Eggplant and Sausage


  • Kosher Salt
  • Extra-virgin olive oil
  • 6 links fennel pork sausage (about ¾ pound)
  • 1 large eggplant (about 1 ½ pounds), cut into 1-inch pieces
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
  • + 5 more ingredients
    • Leaves from 1 small bunch basil
    • 1 pound rigatoni
    • 1 pound fresh mozzarella
    • Freshly ground black pepper
    • 1 cup freshly grated Parmigiano-Reggiano

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...

View full recipe at SpringPad


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