RIGATONI MEDITERRANEAN
Make and share this Rigatoni Mediterranean recipe from Food.com.
Provided by KLHquilts
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 443.5, Fat 16, SaturatedFat 5.6, Cholesterol 71.5, Sodium 649.1, Carbohydrate 57.3, Fiber 6.5, Sugar 9.1, Protein 19.8
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Imran Khan (muzafar shah)
[email protected]I'm not a fan of this recipe. It's not bad, but it's not something I would make again.
Fihlaphi Ellen
[email protected]This is a great recipe! I will definitely be making it again.
Affan Ali
[email protected]I found this recipe to be a bit bland. I would recommend adding more salt and pepper to taste.
MUHDEN
[email protected]This dish is a bit spicy for my taste. I would recommend using less chili pepper next time.
Zakaria Bezamaren
[email protected]I love the way this recipe uses fresh herbs. It really brightens up the dish.
op maruf
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get your veggies in.
Mk Baloch20
[email protected]I didn't have any mushrooms on hand, so I used zucchini instead. It worked out great!
Elvis molewa
[email protected]This dish was a bit too salty for my taste.
Random Cowboy
[email protected]I'm not sure about this recipe. The flavors didn't really come together for me.
Amanda Bhebhe
[email protected]This is a delicious and healthy dish. I would definitely recommend it.
Matthew Mcdonald
[email protected]I've made this recipe several times and it's always a hit. It's a great dish to serve to company.
RADA L
[email protected]This recipe is a great way to use up leftover vegetables.
Anglina Jolie
[email protected]I love the versatility of this recipe. You can add or remove ingredients to suit your own taste.
Diana Venegas
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Kayleigh Morgan
[email protected]I'm not a big fan of olives, so I left them out. The dish was still delicious.
Mukhatr Ahmed
[email protected]I used whole wheat pasta and it worked out great. This dish is a good way to get your veggies in.
Great master Jo
[email protected]This recipe is a little time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Agbaje abdulahi
[email protected]I'm not a huge fan of mushrooms, but I loved them in this dish. They added a great umami flavor.
Michaei Henry
[email protected]This is my new favorite pasta dish! It's so easy to make and the leftovers are even better the next day.
Md sadam Hasan
[email protected]I had my doubts about this recipe, but it turned out to be a hit! The combination of flavors is amazing.