Best 2 Rigatoni Mediterranean Recipes

RIGATONI MEDITERRANEAN

Steps:

• Preheat oven to 350.
• Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel.
• Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally.
• Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes.
• Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9" baking dish coated with cooking spray.
• Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.

CREAMY RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.