Cheesy Rigatoni with Eggplant Sauce

Looking for a simple meatless main dish? Try this hearty casserole of pasta and veggies. It's ready in less than an hour.


4 servings


2 1/2 cups uncooked rigatoni pasta (7 ounce)
2 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
1 small unpeeled eggplant, cut into 1/2-inch cubes (3 cups)
1 medium zucchini, halved lengthwise, cut into 1/4-inch slices (1 1/2 cups)
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 (8 ounce) can tomato sauce
1 1/2 cups shredded mozzarella cheese (6 ounce)


Preheat oven to 350°F (177°C). Spray a 12 x 8-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.

Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, eggplant and zucchini in oil 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and tomato sauce.

Spoon cooked pasta into baking dish. Spoon vegetable sauce over pasta.

Cover tightly with foil; bake 20 minutes. Uncover; sprinkle with cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 25 minutes
Total Time: 45 minutes

Additional Information

Put this together the night before. Then, bake it the next night for dinner. Since it will be cold, bake it about 10 minutes longer before topping with the cheese.

Nutritional Information

Amount per serving: Calories 540 (Calories from Fat 160), Total Fat 17 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 1000 mg; Total Carbohydrate 71 g (Dietary Fiber 8 g, Sugars 11 g), Protein 25 g; Exchanges: 4 Starch; 2 Vegetable; 2 Fat; Carbohydrate Choices: 5

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