Baked Rigatoni With Eggplant and Sausage Recipe

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Baked Rigatoni With Eggplant and Sausage
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Ingredients
12
Count
Nutrition
462
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of salted water to a boil over high heat for the pasta.
  2. Oil a 9x13 pan with olive oil.
  3. Heat a 3 Tbsp of olive oil in a large skillet over medium-high heat.
  4. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
  5. Turn the heat down to medium.
  6. Add 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
  7. Add another 3 Tbsp olive oil to the skillet, then the onion and garlic, and cook for 3 to 4 minutes, until translucent.
  8. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
  9. Add the rigatoni to the boiling pasta water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
  10. Preheat the oven to 450°F.
  11. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water.
  12. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula until combined.
  13. Dust with the Parmigiano and drizzle with olive oil. Bake for 15 minutes.
  14. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 462.39 Kcal (1936 kJ)
Calories from fat 246.98 Kcal
% Daily Value*
Total Fat 27.44g 42%
Cholesterol 75.8mg 25%
Sodium 1056.63mg 44%
Potassium 672.84mg 14%
Total Carbs 30.72g 10%
Sugars 7.16g 29%
Dietary Fiber 5.38g 22%
Protein 35.25g 71%
Vitamin C 18.4mg 31%
Iron 15mg 84%
Calcium 599.3mg 60%
Amount Per 100 g
Calories 114.42 Kcal (479 kJ)
Calories from fat 61.12 Kcal
% Daily Value*
Total Fat 6.79g 42%
Cholesterol 18.76mg 25%
Sodium 261.47mg 44%
Potassium 166.5mg 14%
Total Carbs 7.6g 10%
Sugars 1.77g 29%
Dietary Fiber 1.33g 22%
Protein 8.72g 71%
Vitamin C 4.6mg 31%
Iron 3.7mg 84%
Calcium 148.3mg 60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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