Crock Pot Eggplant Rigatoni Recipes

CROCK POT PASTA WITH EGGPLANT SAUCE

Steps:

• Peel eggplant, if desired; cut eggplant into 1-inch cubes.
• In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
• Stir in olives and parsley.
• Season to taste with salt and pepper.
• Serve over pasta with Parmesan cheese.
• Garnish with toasted pine nuts.
• Makes 6 servings.
• Enjoy!
• Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
• In a hurry?.
• Use canned spaghetti sauce!
• (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
• Enjoy!

RIGATONI WITH CREAMY EGGPLANT AND MOZZARELLA

Steps:

• Bring a large pot of heavily salted water to a boil over high heat.
• Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened. Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes. Remove half eggplant mixture and reserve.
• Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
• Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.
• Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately.

RIGATONI WITH ITALIAN EGGPLANT

Steps:

• Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
• Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
• Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

CROCK POT EGGPLANT RIGATONI

Steps:

• 1. Boil box of noodles about 10 minutes so they are mostly cooked but not too soft. 2. Heat oven to 400 degrees, place cubed eggplant on a baking sheet, drizzle with olive oil and a little salt and pepper. Bake for 20 minutes. 3. Drain noodles and place at bottom of crock pot. Add baked eggplant, sauce, ricotta cheese, parmesan cheese, and a handful of mozzarella in the crock pot. Mix everything together. 4. Cook on low for 3-4 hours. 5. 10 minutes before its done, sprinkle the rest of the mozzarella on top of the rigatoni. Done when the cheese is melted!

EGGPLANT PARMESAN FOR THE SLOW COOKER

Steps:

• Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
• Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
• Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
• Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

RIGATONI WITH EGGPLANT CAPONATA

Steps:

• In a large pot of boiling salted water, rigatoni until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add eggplant caponata to pasta; toss, gradually adding enough reserved pasta water to mixture to coat pasta lightly. Serve garnished with Parmesan.

CHEESY RIGATONI WITH EGGPLANT SAUCE

Steps:

• Heat oven to 350°F. Spray 12x8-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.

BAKED RIGATONI IN A CROCK POT

Steps:

• In a skillet heat 1 tbsp of the oil over med-high heat. Add beef and cook until browned through. Remove with a slotted spoon and transfer to the slow cooker. Drain the liquid from the pan. Reduce the heat to med. Add the remaining oil to the pan. Add onions and celery, and cook until well softened. Add garlic, salt, thyme, and peppercorns stirring for 1 minute. Stir in tomato soup, stock, and Worcestershire sauce. Transfer to slow cooker, add rigatoni and stir well.
• Cover and cook on low for 8 hours, or cook on high for 4 hours until very hot and bubbly. Stir in the cheese and cook on high for another 20 minutes, until the cheese is melted.