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Baked Rigatoni with Eggplant and Sausage (Tyler Florence) Recipe

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Baked Rigatoni with Eggplant and Sausage (Tyler Florence)
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Ingredients
12
Count
Nutrition
419
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  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 on the outside but still rare on the inside. Put the sausages in the baking dish.
  3. Turn the heat down to medium. Add a generous 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.
  4. Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. 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.
  5. By this time your pasta water will be boiling. Add the rigatoni, 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.
  6. Preheat the oven to 450 degrees F. 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. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. 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 419.27 Kcal (1755 kJ)
Calories from fat 102.76 Kcal
% Daily Value*
Total Fat 11.42g 18%
Cholesterol 49.1mg 16%
Sodium 978.05mg 41%
Potassium 427.47mg 9%
Total Carbs 36.19g 12%
Sugars 7.2g 29%
Dietary Fiber 7g 28%
Protein 43.26g 87%
Vitamin C 5.1mg 9%
Calcium 753.1mg 75%
Amount Per 100 g
Calories 125.08 Kcal (524 kJ)
Calories from fat 30.66 Kcal
% Daily Value*
Total Fat 3.41g 18%
Cholesterol 14.65mg 16%
Sodium 291.78mg 41%
Potassium 127.53mg 9%
Total Carbs 10.8g 12%
Sugars 2.15g 29%
Dietary Fiber 2.09g 28%
Protein 12.9g 87%
Vitamin C 1.5mg 9%
Calcium 224.7mg 75%

* 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

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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