Baked Rigatoni With Eggplant

Ingredients

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

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 ...

View full recipe at SpringPad

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