Rigatoni with Eggplant and Pine Nut Crunch
A hearty Italian pasta dish featuring roasted eggplant, yellow peppers, and grape tomatoes, topped with a creamy tomato sauce and crunchy pine nut topping. The dish is finished with melted mozzarella cheese for the perfect comfort food experience.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 whole unpeeled large eggplant
- •2 whole medium yellow bell peppers
- •2 cups grape tomatoes
- •3 cloves large garlic cloves
- •⅓ cup olive oil
- •2 cups fresh basil leaves
- •1 cup freshly grated Parmesan cheese
- •¼ cup pine nuts
- •1 can whole tomatoes in juice
- •1 cup heavy whipping cream
- •1 pound rigatoni
- •1 pound whole-milk mozzarella cheese
- •
Cooking Instructions
- 1.
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
45 min
- 2.
Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
5 min
- 3.
Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
5 min
- 4.
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
15 min
- 5.
Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
35 min