Best 6 Rigatoni With Beef And Eggplant Aubergine Recipes

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Rigatoni with beef and eggplant aubergine is a classic Italian dish that is sure to please everyone at your table. The combination of tender rigatoni pasta, savory beef, and roasted eggplant is simply irresistible. This dish is also incredibly versatile, as it can be made with different types of beef, eggplant, and sauce. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, rigatoni with beef and eggplant aubergine is sure to be a hit.

Let's cook with our recipes!

EGGPLANT (AUBERGINE) RIGATONI BAKE



Eggplant (Aubergine) Rigatoni Bake image

Make and share this Eggplant (Aubergine) Rigatoni Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Greek

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 eggplant, cut in 1/4 inch slices (about 1 pd)
3 tablespoons olive oil
1 lb lean ground beef
1 medium zucchini, halved lengthwise and sliced
1 green bell pepper, quartered and sliced
1 large onion, sliced
1 tablespoon fresh minced garlic (or more to taste)
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce (Hunt's is best)
salt and pepper
1/2 teaspoon ground cinnamon
8 ounces rigatoni pasta, cooked and drained to only firm-tender (can use more pasta if desired)
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 cup whole milk or 1 cup half-and-half cream
1 cup monterey jack cheese, grated (or any similar cheese)
1/4 cup grated parmesan cheese (can use more to taste)

Steps:

  • Set oven to 400 degrees.
  • Grease a 13 x 9-ich baking dish.
  • Brush the eggplant slices with oil.
  • Arrange in a single layer in prepared baking dish.
  • Bake in 400 degree oven for 20 minutes, or until lightly browned.
  • Remove from oven; set aside.
  • Reduce the oven heat to 350 degrees.
  • In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
  • Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
  • Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
  • Reduce the heat, and simmer 10 minutes.
  • Spoon over eggplant.
  • In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
  • Spoon over the beef mixture.
  • Sprinkle with the grated Parmesan cheese.
  • Cover baking dish with foil.
  • Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.

RIGATONI WITH ITALIAN EGGPLANT



Rigatoni with Italian Eggplant image

Provided by Food Network

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 cups chopped onions
3 cloves garlic, minced
4 cups Italian eggplant, diced to 1/2-inch pieces
1 (14 1/2-ounce) can whole peeled tomatoes, undrained
2/3 cup red wine
2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
Salt and freshly ground pepper, to taste
1 pound dry rigatoni
Grated Romano cheese, to finish

Steps:

  • Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
  • Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
  • Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)



Rigatoni With Beef and Eggplant (Aubergine) image

Make and share this Rigatoni With Beef and Eggplant (Aubergine) recipe from Food.com.

Provided by Mysterygirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 cup chopped onion
3/4 lb white mushroom, sliced
8 ounces lean ground beef
1/2 lb eggplant, cut into 1/2 inch cubes
1/3 cup chicken broth
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 (16 ounce) can whole tomato puree
1 lb rigatoni pasta, cooked according to directions
2 tablespoons chopped fresh parsley

Steps:

  • Place eggplant in colander and weight down with plate to drain juices.
  • Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
  • Add ground beef, breaking up with spoon; cook until browned.
  • Drain well, then transfer to bowl.
  • Add eggplant and broth to same skillet; cover and cook 5 minutes.
  • Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
  • Stir in vinegar.
  • Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
  • Cover, simmer 5 minutes to blend flavors.
  • Toss with rigatoni and parsley.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE



Baked Rigatoni with Eggplant and Sausage image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES



Rigatoni With Eggplant, Peppers, and Tomatoes image

I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.

Provided by Ed's

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 eggplants, diced with skin
1 red bell pepper, sliced
2 cloves garlic, minced
salt and black pepper to taste
1 tablespoon olive oil
6 tomatoes - peeled, seeded, and chopped
1 sprig fresh thyme, chopped
1 pound rigatoni pasta
12 basil leaves, chopped
12 black olives, sliced

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
  • bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
  • Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g

RIGATONI WITH EGGPLANT, TOMATO, AND RICOTTA



Rigatoni with Eggplant, Tomato, and Ricotta image

Categories     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Ricotta     Basil     Eggplant     Simmer     Gourmet

Yield Serves 2.

Number Of Ingredients 10

1/2 pound rigatoni or other large tubular pasta
1 onion
1 small eggplant (about 1 pound)
1 large garlic clove
2 tablespoons olive oil
1/2 teaspoon salt
1/2 to 1 cup water
a 16-ounce can whole tomatoes including juice
2 tablespoons chopped fresh basil leaves
1/4 cup ricotta

Steps:

  • Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.
  • Chop onion and cut eggplant into 1-inch cubes. Mince garlic. In a large deep heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until softened. Add eggplant and salt and sauté, stirring frequently, until eggplant is lightly browned.
  • Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes. Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency. Stir in garlic and basil and season with salt.
  • While sauce is simmering, cook pasta in boiling water until al dente and drain well in a colander. Add pasta to sauce and toss to coat.
  • Divide pasta between 2 bowls and serve with dollops of ricotta on top.

Tips:

  • Choose the right eggplant: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
  • Soak the eggplant in salted water: This will help to remove the bitterness from the eggplant. Cut the eggplant into 1-inch cubes and soak them in a bowl of cold salted water for 30 minutes.
  • Brown the beef and eggplant separately: This will help to develop the flavor of both ingredients. Cook the beef in a large skillet over medium-high heat until it is browned. Remove the beef from the skillet and set aside. Add the eggplant to the skillet and cook until it is browned.
  • Use a flavorful sauce: The sauce is what will bring all the flavors of the dish together. Use a sauce that is made with fresh tomatoes, garlic, and herbs.
  • Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it.
  • Serve the dish immediately: Rigatoni with beef and eggplant is best served hot. Top the pasta with grated Parmesan cheese and chopped parsley.

Conclusion:

Rigatoni with beef and eggplant 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 like your pasta saucy or dry, with or without cheese, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.

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