Chef S Favorite Cheesy Easy Baked Rigatoni Recipe With Eggplant Tomatoes Yellow Peppers

Baked Rigatoni with Eggplant, Tomatoes, and Ricotta …

WEBSep 28, 2023 · Stir in the 4 tablespoons of butter. Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with …

1. Preheat the oven to 375°. Butter a 9-by-13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil.
2. Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
3. Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes. Stir in the 4 tablespoons of butter.
4. Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well. Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top. Let the pasta stand for 10 minutes before serving

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Baked Rigatoni with Roasted Eggplant and Tomato

WEBNov 18, 2016 · Set aside. Assemble and bake dish: Raise oven temperature to 425 degrees F. In a large bowl, combine the pasta, …

1. Preheat oven to 300 degrees F.
2. Prepare oven-dried tomatoes:
3. Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.
4. Prepare the garlic:

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