Baked Rigatoni with Eggplant Parmesan is not just another baked pasta…This recipe marries rigatoni with eggplant parmesan for a dinner that’s as comforting as it is cheesy!
So this is what happens when one craves eggplant parmesan but would rather not stand over a frying pan —–> Baked Rigatoni with Eggplant Parmesan.
If you’re anything like I am then every once in a while you crave a tasty tomato sauce topped with gooey cheese that smothers a hearty pasta that’s cooked to a perfect al dente. This situation probably occurs in my life more than it does most. I’m a very happy girl when in the fine company of bubbly cheese.
So my CSA delivered their second-to-last box ‘o goodies for the season (boohooo), and they treated us kindly in the eggplant department. And because I was craving homemade sauce, I knew that eggplant would make it to the sauce-y scene.
Along with the usual onion, garlic and spices…diced eggplant played a very important role in this sauce. And the thing that makes it extra special? It cooks up in minutes. Virtually minutes. Virtually.
Rigatoni and I go way back. It’s probably the pasta we ate second to spaghetti when I was growing up. I’ve always loved the meatiness of a well cooked rigatoni. It holds the sauce and cheese so well.
And in a baked pasta dish? Fuggedaboutit!
The key to a perfectly cooked baked pasta casserole is to make sure you undercook the pasta when boiling. Because it will continue to cook in the oven, you want to make sure it has a firm bite going in. No mushy pasta allowed. My recommendation is to shave a couple minutes off the lowest number that the box recommends for cooking. For example, if the box calls for 11 -13 minutes, drain it at 9 minutes.
So back to the eggplant parmesan portion of this program, I mean post… What’s your thinking on this? Does eggplant get a bad rap? Does it not get the attention it deserves?
I mean, look at all the things we can do with eggplant:
- Roast it
- Grill it
- Bake it
- Toss it
- Fry it
- Baba Ghanoush it
See what I’m saying!
This Baked Rigatoni with Eggplant Parmesan is the food of my people. My people being Dom, Luc, Chels and Nick…
They love it! I think you might, too!
Buon Appetito!
Print
Baked Rigatoni with Eggplant Parmesan
- Category: Dinner
Ingredients
- 3 Tbsp. olive oil
- 1 yellow onion, sliced
- 3 plump cloves garlic, minced
- 1 medium eggplant, diced (1/2 inch)
- Kosher salt and black pepper, to taste
- 2 – 28 oz. cans whole peeled tomatoes in juices, crushed
- 1 lb. rigatoni
- 1 cup fresh ricotta
- 1 cup freshly grated Parmesan, divided
- 3/4 lb. thinly sliced fresh mozzarella
- fresh basil for garnish
- red pepper flakes (optional)
Instructions
- Preheat oven to 400 F.
- Lightly grease a 9×13″ baking dish with oil. Set aside.
- In a large saucepan, heat olive oil. Add the onion and cook over medium heat until lightly golden, about 10 minutes.
- Add the garlic and cook for another another minute or two until soft.
- Add the eggplant, season with salt and pepper.
- Cook, stirring for 5 minutes.
- Stir in the crushed tomatoes with juices.
- Season with salt and pepper.
- Cook until the sauce is thickened, about 15 minutes.
- Meanwhile, in a pot of salted boiling water, cook the rigatoni until al dente.
- Drain, reserving about a cup of cooking water.
- Return pasta to the pot, stir in the sauce mixture, reserved cooking water, ricotta, and 1/2 cup Parmesan.
- Transfer the pasta to the prepared baking dish.
- Sprinkle the remaining 1/2 cup Parmesan and bake for 15 minutes.
- Remove from oven and arrange the mozzarella slices over top and bake for another 10 – 15 minutes until bubbling and browned on top.
- Let stand for 5 minutes.
- Add fresh basil and red pepper flakes before serving.
Let’s keep this eggplant parmesan train a movin’…
Eggplant Parmesan Soup with Homemade Garlic Croutons
Italian Eggplant with Walnut Stuffing
Have a great weekend, lovelies!!
CIAO!
I don’t know if I’ve ever told you but eggplant Parmesan is my favorite. It’s such a comforting dish, plus it doesn’t seem like you are eating vegetarian at all! And you made super easy by doing a one pot deal. Triple win!! This is a keeper, my friend 🙂
You have never told me but I am with you! It’s so hard to resist whenever I see it on a menu! Thanks, friend!
OMG Annie! This looks amazing! Eggplant has always been a favorite of mine, so I know I’ll enjoy this dish for sure. Totally my kind of comfort food!
Thank you, Mary Ann! Comfort all the way!
You can add me to the list, I love it toooo!!! Is there anything better than baked pasta, with eggplant parmesan? So cheesy, rich and tasty, and I love the crispy edges! Oh yum!
Now why am I not surprised by this? 😉 Nope – I can’t think of one thing that’s better! Thank you, friend!
You are so right. Over cooked pasta is a waste of the poor noodle’s life! GREG
Hahaha! Indeed it is! We’ll have none of that! 🙂
I love anything covered in cheese like this gorgeous dish! I’ll bet the leftovers are divine!
Ohhh – you know it! Leftovers are always better, aren’t they?! Thanks, friend!
The better question is when am I NOT craving some gooey melted cheese over pasta with a hearty tomato sauce?! This eggplant parm looks out of this world, Annie! Hooray for autumn and comfort food – I love this time of year! 🙂 Pinning of course!
Hahaha! I hear you!! I like the way we think! 😉 Thank you so much, my friend!!
It’s funny, but Dave is not a big tomato sauce fan and so with him visiting his mom this weekend to help her with a “honey do” list I’m staying home. Methinks a tomato sauce dinner is in my future tonight. LOVE all that melted cheese on top, too. Dicing the eggplant in the sauce is a great idea!
Ahhh – there you go! That sounds like a perfect weekend plan to me! Enjoy, my friend!! 🙂
Annie! This is so amazing!!!! That cheesiness is calling my name!!! I’m literally craving pasta now. Thanks Annie. It’s 10am and I’m craving pasta 🙂 but hey at least it’s vegetarian 😉
I am with you, girlfriend! That kind of cheesiness always calls my name! 10 is not too early for pasta (I always say! ;))…. Have a great weekend, dear!
Yum, yum, yum! I love everything about this dish, Annie! Comforting, satisfying and oh so tasty – perfect dish to make on a rainy and cold weekend. Pinning!
Thus is definitely rainy and cold weekend food!! Enjoy, my friend! 🙂
I’m majorly swooning over this gorgeous bowl of pasta! I love eggplant parmesan and this is such a phenomenal version of it. Looks like perfect cold weather food 🙂
Thank you, Rachel!! It’s quite simple to pull together! So happy you like it! Have a wonderful weekend!! 🙂
This made my stomach growl!!! I love dishes like this! As far as eggplant goes, I like it when someone else cooks it, lol, but the way you presented this dish makes eggplant doable for me. Your right this is perfect weekend food (I’m not ready for snow yet) ?. Take care!
Hahahah! I’m with you – when someone else prepares it – all the better! I’m that way with sandwiches, too! 🙂 Enjoy your weekend, my friend! Stay warm!
so eggplant parm is top five of my favorite meals. and it might be my husband’s #1. my aunt made the best growing up and it’s always been near and dear to my heart (and stomach!). but you’re right…i rarely have the time, desire, energy to fry up all those rounds. this is such a great alternative. friday is often our ordering in night, but i think this is going to be dinner. seriously! thanks for the inspiration!
I agree! My Mema made an incredible eggplant parm…oh my… This is a nice way to get the flavor without the hassle! Thanks, my friend! Enjoy!! 🙂
I think I always crave pasta with tomato sauce and bubbly cheese, lol 😀 Love that this is baked so much more healthy. I definitely do love eggplant and love using it in moussaka too. This would be perfect today, especially since I woke up to a little touch of snow on the ground. Oh no!! I don’t think it’ll stick around too long, but I do know that it will soon enough. Hope you have a wonderful weekend, Annie. xoxo
You know….I need to give moussaka a chance. Maybe I’ve had it once, maybe. I need to check that out next time I’m in Placid! So, you got the snow….were you also hearing Andy Williams in your head all day? (It’s the Most Wonderful Time of the Year….) I know you knew – I just needed to say it! hehehehe! Have a wonderful weekend, my dear! xoxo
LOL – “the food of my people” Love that quote, Annie… and LOVE this recipe! I’m sad too, about your CSA.. (boooo) Ours just ended, but the other farms pulled together and just offered, for the first time ever, a winter CSA!!!! I’m like all heart eyes now! Incredible! But eggplant? Ohhh you know how much I love it. I’ve not had any in weeks, and miss it. I even roasted some and froze it. But it’s already gone!! So I’m all aflutter over this baked rigatoni with eggplant parm. OMG.. that last shot (booohooo)… I want it!! Delicious work my dear! xo
That is awesome! I’ll look forward to the winter extravaganza that’s sure to come from Vanilla and Bean!! So happy you’re all aflutter! That makes two of us! Have a lovely weekend, my dear! xo
I do think eggplant gets a bad rap. For years hubby only knew of eggplant as fried. He wants it “crunchy”. Well, he does come from a German family who loves FRIED food. Eggplant has so much more going for it. I love your version of eggplant parmesan with the rigatoni. The recipe is a keeper 🙂 Have a great weekend.
Oh yes….I love it crunchy too! It’s nice to have options! 😉 Thanks, dear!!
I love that you made a baked version of eggplant parmesan, Annie! Looks so good, especially with that rigatoni! Sounds like the perfect comfort food for a chilly weekend!
And it makes so much….we’ll be having leftovers this weekend! Thanks, friend!