Baked Rigatoni with Eggplant and Sausage
Indulge in the comforting flavors of baked rigatoni with eggplant and sausage, a hearty Italian-inspired dish that’s sure to impress. This recipe combines tender rigatoni pasta, roasted eggplant, and savory Italian sausage in a rich, herb-infused tomato sauce, all layered with creamy ricotta, melty mozzarella, and nutty Parmesan cheese. Perfectly baked until golden and bubbly, this casserole-style dish is a delightful twist on classic baked pasta. Ideal for family dinners or cozy gatherings, it’s a satisfying meal that comes together with simple ingredients and bold flavors. Serve it hot, garnished with fresh parsley, for a crowd-pleasing dinner that’s as beautiful as it is delicious. Keywords: baked rigatoni, eggplant pasta, sausage casserole, Italian comfort food, cheesy pasta bake.
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Ingredients
- 16 oz rigatoni pasta
- 1 large eggplant
- 3 tbsp olive oil
- 12 oz Italian sausage (mild or spicy)
- 1 medium yellow onion
- 3 garlic cloves
- 28 oz crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the eggplant into 1-inch cubes. Toss with 1 tablespoon of olive oil and spread out on a baking sheet. Roast in the oven for 20 minutes, or until softened and lightly browned. Remove from the oven and set aside.
Step 3
While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions, until just shy of al dente. Drain and set aside.
Step 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the sausage from its casing (if applicable), crumble it into the skillet, and cook until browned, about 5-7 minutes. Remove the sausage from the pan and set aside.
Step 5
In the same skillet, add another tablespoon of olive oil and sauté the diced onion for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.
Step 6
Stir in the crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Step 7
Add the roasted eggplant and cooked sausage back into the skillet with the sauce. Stir to combine.
Step 8
In a large mixing bowl, combine the cooked rigatoni with the sauce mixture. Stir until the pasta is evenly coated.
Step 9
In a 9x13-inch baking dish, spread half of the pasta mixture in an even layer. Dollop half of the ricotta cheese across the surface. Sprinkle with 1 cup of shredded mozzarella.
Step 10
Layer the remaining pasta mixture on top. Add the remaining ricotta in dollops, sprinkle with the remaining 1 cup of mozzarella, and finish with the grated Parmesan cheese.
Step 11
Cover the baking dish with aluminum foil and bake in the oven at 400°F (200°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Step 12
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
| Serving size | (1960.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3359.0 |
| Total Fat 205.9g | 0% |
| Saturated Fat 84.3g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 551.5mg | 0% |
| Sodium 5570.8mg | 0% |
| Total Carbohydrate 209.9g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 28.3g | |
| Protein 182.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3277.6mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 2811.0mg | 0% |
Source of Calories