Rigatoni Mediterranean Recipes
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
CREAMY RIGATONI FLORENTINE
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.
Provided by Colleen
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g
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- Prepare the Eggplant. Place eggplant slices on a large tray. Sprinkle generously with salt and set aside for 20 minutes or so (the eggplant will sweat out any bitterness). Using a paper towel, pat the eggplant dry and wipe any excess salt.
- Broil the Eggplant. Spray or brush the eggplant generously with extra virgin olive oil. Place on top rack of heated oven to broil for 4-5 minutes or so, watching very carefully. The eggplant should "wilt" and brown. Remove from heat and set aside. (you will need to switch oven to bake later)
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- Preheat your oven to 350 degrees Fahrenheit. Cook pasta to al dente according to package directions. Drain and set aside.
- Heat 2 teaspoons of the olive oil in a large saute pan over medium-high heat. Add the mushrooms and saute for 2 minutes until golden. Remove from pan and set aside.
- Add another 2 teaspoons of oil to the pan and add the onion; saute for 5 minutes. Add the zucchini and cook for another 3 minutes. Add the garlic, scallions, basil, olives, spices, salt, and pepper. Cook for 30 seconds.
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- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
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