Baked Rigatoni With Eggplant

Ingredients

• kosher salt
• extra virgin olive oil
• 1 large
• onion, chopped
• 1 large
• onion, chopped
• 3
• + 28 more ingredients
• • garlic cloves, chopped
  • 3
  • garlic cloves, chopped
  • 28 ounces
  • peeled
  • whole tomatoes, preferably San Marzano
  • 28 ounces
  • peeled
  • whole tomatoes, preferably San Marzano
  • 1 leaf
  • fresh basil
  • 1 leaf
  • fresh basil
  • 1 lb
  • rigatoni pasta
  • 1 lb
  • rigatoni pasta
  • 1 lb
  • fresh mozzarella cheese
  • 1 lb
  • fresh mozzarella cheese
  • fresh ground black pepper
  • 1 cup
  • freshly grated
  • parmigiano-reggiano cheese
  • 1 cup
  • freshly grated
  • parmigiano-reggiano cheese

1 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. 2 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 ...

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