Eggplant Zucchini Rigatoni Bake
Thin slices of eggplant and zucchini join forces with rigatoni. The vegetable pasta is then wrapped in a meatless tomato sauce. Ricotta & mozzarella ensure a cheesy bake. When you need a substantial alternative to outdoor grilling and miss your oven just a little bit, this quick Eggplant Zucchini Rigatoni Bake will come to the rescue.
Ingredients
For the Vegetables
- 1 eggplant, thin sliced
- 2 zucchini, thin slices
- 1/4 cup olive oil
- 2 tsp salt
- 1/2 tsp red pepper flakes
The Tomato Sauce (see recipe below)
For the Pasta/Bake
- 1 lb rigatoni, made al dente
- 1 15 oz container ricotta cheese
- Handful parsley, chopped
- 1 egg
- 1 cup mozzarella, shredded
- 1/2 cup Parmigiano-Reggiano or other parmesan cheese
- Handful basil
- 1 tbsp salt, more for the ricotta mix
- 1/2 tsp black pepper
- 1 tsp red pepper, more for the ricotta mix
- Drizzle olive oil
- 1/2 cup pasta water from rigatoni
Instructions
Prepare the Tomato Sauce
The Vegetables
- Add the thinly sliced eggplant and zucchini to a wide bottomed skillet with a tablespoon or so of olive oil. Sprinkle some salt over top. Saute on medium heat, moving the vegetables around if getting too dark. Add olive oil and adjust heat when needed.
- You may need to saute in shifts--do not overload the pan. Set aside and let drain over paper towels and sprinkle a touch more salt.
The Pasta/Bake
- Preheat oven to 350 degrees.
- Make sure your rigatoni is al dente since it will continue to bake in the oven. When you boil the pasta, set aside a cup of pasta water.
- Once your tomato sauce is cooked, you can add the cooked rigatoni to it and mix it all together, also adding the pasta water back to give it some slack.
- In a bowl, mix the ricotta with salt, pepper to taste, some chopped parsley, and an egg. Set aside.
- In a lasagna tray or 9 x 13 baking tray, drizzle a little olive oil on the bottom.
- Add in a layer of about half the tomato sauce and pasta. Add in a layer of eggplant and zucchini and distribute it throughout the pasta, swirling to incorporate.
- Add small dollaps of the ricotta mixture throughout the layer. Gently swirl.
- Sprinkle half the mozzarella and parmesan over the pasta.
- Repeat with a second layer and the rest of the tomato sauce/pasta. Repeat the same layering of other ingredients.
- On top, add a little extra mozzarella and parmesan cheese, drizzle with olive oil, and sprinkle of salt/pepper/red pepper flakes. Add some chopped basil leaves.
- Bake in oven for 30 minutes. You may need to broil for a few minutes at the end in order to brown the cheese to your liking. Allow 15 minutes to cool before serving. Keeps very well in the refrigerator or freezer.
Notes
- You can add other vegetables you like for summer or whenever making; nothing is as perfect as zucchini and eggplant to me. Make sure to allow vegetables to drain so they are not greasy going into the oven.
- You can make the tomato sauce ratio to your liking - some like more, some like less. Just remember to use a little more than your ideal since it will reduce a bit in the oven during baking.
- You can substitute any tomato sauce you have leftover to make this easy dish. Marinara works great though if you are looking to counterbalance your meat intake during the grilling days of summer!