EGGPLANT (AUBERGINE) RIGATONI BAKE
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kumara Kumara
[email protected]This dish is a perfect combination of flavors.
Ethan Walters
[email protected]This is the best eggplant dish I've ever had!
Kabenge Abbas
[email protected]This is a must-try!
Emily Daly
[email protected]This is a keeper!
Nambi Florence
[email protected]I'll definitely make this again!
Jrue Collins
[email protected]Yummy!
Meli
[email protected]Delicious!
Kabir Hossan
[email protected]Amazing!
mrghost881
[email protected]This dish was not what I expected. The eggplant was bitter and the rigatoni was overcooked. The sauce was bland and the cheese was rubbery. I would not recommend this dish.
William witola
[email protected]This dish was a bit too rich for my taste, but it was still good. The eggplant was tender and the rigatoni was cooked perfectly. The sauce was creamy and cheesy, but it was a bit too heavy for me. I would probably make this dish again, but I would us
Doukhi alla eddine
[email protected]This dish was easy to make and so delicious! I loved the combination of eggplant, rigatoni, and cheese. The sauce was also very flavorful. I will definitely be making this dish again.
Mekonen Zuriashwork
[email protected]I was skeptical about this dish, but I was pleasantly surprised! The eggplant was not bitter at all, and the rigatoni was cooked perfectly. The sauce was flavorful and the cheese was melted and gooey. I would definitely make this dish again.
New Science
[email protected]This eggplant rigatoni bake was a hit with my family! The eggplant was tender and flavorful, and the rigatoni was cooked perfectly. The sauce was rich and creamy, and the cheese was melted and bubbly. I will definitely be making this dish again.