Best 5 Baked Rigatoni With Eggplant And Sausage Recipes

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Baked rigatoni with eggplant and sausage is a hearty and flavorful dish that is perfect for a family meal or a casual dinner party. The combination of tender pasta, savory sausage, and roasted eggplant is sure to please everyone at the table. This dish can be easily prepared in under an hour, making it a great option for busy weeknights.

Let's cook with our recipes!

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE



Baked Rigatoni With Eggplant and Sausage image

I got this recipe from the Food Network. It is Tyler Florence's. It was SO delicious and easy. Everyone loved it and it is a nice take-off on baked rigatoni/ziti. My kids loved it, too.

Provided by LizP5885

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

kosher salt
extra virgin olive oil
6 links Italian sausage
1 large eggplant, cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, chopped
3 garlic cloves, chopped
28 ounces peeled whole tomatoes
1 bunch basil (small bunch)
1 lb rigatoni pasta
1 lb fresh mozzarella cheese
fresh ground black pepper
1 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat for the pasta.
  • Oil a 9x13 pan with olive oil.
  • Heat a 3 Tbsp 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.
  • Turn the heat down to medium.
  • 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.
  • Add another 3 Tbsp olive oil to the skillet, then the 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.
  • 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.
  • Preheat the oven to 450°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 until combined.
  • Dust with the Parmigiano and drizzle with 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.

Nutrition Facts : Calories 689.8, Fat 35.3, SaturatedFat 15.9, Cholesterol 135.4, Sodium 1296.7, Carbohydrate 55.1, Fiber 5.9, Sugar 7.5, Protein 38.3

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
  • For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
  • Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
  • Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

BAKED RIGATONI & SAUSAGE



Baked Rigatoni & Sausage image

To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (24 ounces) spaghetti sauce
1/4 cup dry red wine
2 cups shredded Italian cheese blend

Steps:

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

BAKED RIGATONI AND SAUSAGE



Baked Rigatoni and Sausage image

Make and share this Baked Rigatoni and Sausage recipe from Food.com.

Provided by Caryn

Categories     European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 (8 ounce) cups rigatoni pasta, uncooked
1 lb sweet Italian sausage link
1/2 cup onion, chopped
1 clove garlic, minced
1 (26 1/4 ounce) cup ricotta cheese
3 (30 ounce) cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large skillet, cook sausage until brown on all sides.
  • Remove from pan; slice into thin pieces.
  • Return meat to pan; add onion and garlic.
  • Cook until onion is tender; drain.
  • Stir in hot pasta and ricotta cheese; blend well.
  • Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
  • Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
  • Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
  • Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
  • Cover, bake at 400 degrees F.
  • for 20 to 30 minutes or until hot and bubbly.

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more flavor!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 10

1 small butternut squash, peeled, seeded, and cut into 3/4-inch pieces (4 cups)
1 pound cherry tomatoes
12 ounces merguez or hot Italian sausage links (about 4)
6 small shallots, peeled and halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
1 pound rigatoni
1/4 cup packed shredded fresh basil, plus whole leaves for serving
12 ounces mozzarella, grated (1 1/2 cups)

Steps:

  • Preheat oven to 450 degrees with rack in top third. On a rimmed baking sheet, toss squash, tomatoes, sausage, and shallots with oil and vinegar. Season with salt and pepper. Roast until squash is golden and sausage is cooked through, 30 to 35 minutes. Transfer sausage to a cutting board; let cool slightly, then slice into 1-inch pieces.
  • Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot with sausage, squash, and basil. Add 1/2 cup pasta water to sheet and scrape up browned bits; add to pot. Toss to coat, adding more pasta water as needed; season with salt and pepper. Set oven to broil and transfer pasta mixture to sheet. Top with cheese; broil until melted and browned in spots, 2 minutes. Top with basil leaves; serve.

Tips:

  • Choose the right eggplant. Look for eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
  • Cut the eggplant properly. To prevent the eggplant from absorbing too much oil, cut it into 1-inch cubes and salt them liberally. Let the eggplant sit for 30 minutes, then rinse and pat dry.
  • Cook the eggplant in a hot oven. This will help to caramelize the eggplant and give it a smoky flavor.
  • Don't overcrowd the pan. When cooking the eggplant, make sure to spread it out in a single layer so that it cooks evenly.
  • Season the eggplant well. Eggplant is a mild-flavored vegetable, so it's important to season it well. Use a combination of salt, pepper, garlic, and Italian seasoning.
  • Use a good quality sausage. The sausage is one of the key ingredients in this dish, so make sure to use a good quality sausage that you enjoy the flavor of.
  • Don't overcook the pasta. Rigatoni is a hearty pasta that can stand up to a little bit of cooking, but it's important not to overcook it. Cook the pasta according to the package directions, or until it is al dente.
  • Use a flavorful sauce. The sauce is another important component of this dish. Use a sauce that you enjoy the flavor of, and that will complement the eggplant and sausage.
  • Serve the dish hot. Baked rigatoni with eggplant and sausage is best served hot, so make sure to serve it immediately after it is cooked.

Conclusion:

Baked rigatoni with eggplant and sausage is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of eggplant or sausage, or you are just looking for a new and exciting pasta dish, baked rigatoni with eggplant and sausage is sure to please.

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