Ingredients
Scale
- 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.