Pasta casserole with eggplant, herbs and fresh mozzarella

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 716, total fat 32 G., saturated fats 13 G., proteins 35 G., carbohydrates 74 G., fiber 8 G., cholesterol 61 mg, sodium 1119 mg, sugar 11 G.

How to make pasta with tomato sauce, eggplant, and mozzarella even better? Sprinkle generously with mozzarella and bake in the oven for a few minutes until the cheese melts and browns beautifully. Be careful not to overcook the pasta; it will finish cooking in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
A pinch of crushed red pepper flakes
1 can (800 g) of canned plum tomatoes, crushed by hand
1 can (400g) of canned plum tomatoes, crushed by hand
4 large sprigs of fresh basil
1 cup chopped fresh basil
1 cup chopped fresh flat-leaf parsley
1 medium eggplant, cut into 1cm cubes.
450 g dry rigatoni pasta
3 cups diced fresh mozzarella
1 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rigatoni pasta, eggplants, plum tomatoes, mozzarella cheese, Parmesan cheese, basil

Cooking the dish according to the recipe:

Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat slightly, add the basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Remove the basil sprigs, stir in the chopped basil and parsley, and season with salt and pepper to taste.

While the sauce is simmering, heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the eggplant and 1/2 teaspoon of salt and cook, stirring occasionally, until golden brown, 6-8 minutes. Transfer with a slotted spoon to a large bowl.
Cook the rigatoni in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to a bowl.
Add the tomato sauce, half the mozzarella, and half the Parmesan to the bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Oven / Summer dishes / Dinner / Main courses / Casseroles / Pasta / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes / Italian cuisine