Rigatoni With Eggplant Mushrooms And Goat Cheese Recipes

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RIGATONI WITH ITALIAN EGGPLANT



Rigatoni with Italian Eggplant image

Provided by Food Network

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 cups chopped onions
3 cloves garlic, minced
4 cups Italian eggplant, diced to 1/2-inch pieces
1 (14 1/2-ounce) can whole peeled tomatoes, undrained
2/3 cup red wine
2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
Salt and freshly ground pepper, to taste
1 pound dry rigatoni
Grated Romano cheese, to finish

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.

RIGATONI WITH CREAMY EGGPLANT AND MOZZARELLA



Rigatoni with Creamy Eggplant and Mozzarella image

Provided by Aida Mollenkamp

Categories     main-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/2 medium yellow onion, finely chopped (about 1/2 cup)
4 medium garlic cloves, thinly sliced (about 1 tablespoon)
2 medium Japanese eggplant, medium dice (about 4 cups)
1 (15-ounce) container crushed tomatoes
1/4 cup heavy cream
1/2 cup loosely packed thinly sliced fresh basil leaves
1 pound rigatoni or penne rigate
8 ounces buffalo mozzarella, small dice

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.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE



Baked Rigatoni with Eggplant and Sausage image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
  • Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
  • Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
  • Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
  • By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
  • Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE



Rigatoni with Eggplant, Mushrooms and Goat Cheese image

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Provided by Anne Thompson

Categories     Eggplant Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
½ cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g

RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)



Rigatoni With Beef and Eggplant (Aubergine) image

Make and share this Rigatoni With Beef and Eggplant (Aubergine) recipe from Food.com.

Provided by Mysterygirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 cup chopped onion
3/4 lb white mushroom, sliced
8 ounces lean ground beef
1/2 lb eggplant, cut into 1/2 inch cubes
1/3 cup chicken broth
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 (16 ounce) can whole tomato puree
1 lb rigatoni pasta, cooked according to directions
2 tablespoons chopped fresh parsley

Steps:

  • Place eggplant in colander and weight down with plate to drain juices.
  • Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
  • Add ground beef, breaking up with spoon; cook until browned.
  • Drain well, then transfer to bowl.
  • Add eggplant and broth to same skillet; cover and cook 5 minutes.
  • Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
  • Stir in vinegar.
  • Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
  • Cover, simmer 5 minutes to blend flavors.
  • Toss with rigatoni and parsley.

RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE



Rigatoni with Eggplant, Mushrooms and Goat Cheese image

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Provided by ATHOM73

Categories     Eggplant Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
½ cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g

CHEESY RIGATONI WITH EGGPLANT SAUCE



Cheesy Rigatoni with Eggplant Sauce image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

2 1/2 cups uncooked rigatoni pasta (7 oz)
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 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 1/2 cups shredded mozzarella cheese (6 oz)

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.

Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 25 mg, Fat 2, Fiber 8 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Cups), Sodium 1000 mg, Sugar 11 g, TransFat 0 g

RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE



Rigatoni with Eggplant, Mushrooms and Goat Cheese image

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Provided by ATHOM73

Categories     Eggplant Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
½ cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g

RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE



Rigatoni with Eggplant, Mushrooms and Goat Cheese image

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Provided by ATHOM73

Categories     Eggplant Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
½ cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g

RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE



Rigatoni with Eggplant, Mushrooms and Goat Cheese image

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Provided by ATHOM73

Categories     Eggplant Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
½ cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g

RIGATONI WITH GOAT CHEESE



Rigatoni with Goat Cheese image

When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

1 pound rigatoni
Salt and pepper
1 1/2 cups crumbled goat cheese
1/2 cup finely grated Parmesan
1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or torn herbs, and/or pitted, sliced black olives

Steps:

  • Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
  • Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.

Nutrition Facts : Calories 452 g, Fat 14 g, Protein 21 g

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE



Baked Rigatoni With Eggplant and Sausage image

I got this recipe from the Food Network. It is Tyler Florence's. It was SO delicious and easy. Everyone loved it and it is a nice take-off on baked rigatoni/ziti. My kids loved it, too.

Provided by LizP5885

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

kosher salt
extra virgin olive oil
6 links Italian sausage
1 large eggplant, cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, chopped
3 garlic cloves, chopped
28 ounces peeled whole tomatoes
1 bunch basil (small bunch)
1 lb rigatoni pasta
1 lb fresh mozzarella cheese
fresh ground black pepper
1 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat for the pasta.
  • Oil a 9x13 pan with olive oil.
  • Heat a 3 Tbsp of olive oil in a large skillet over medium-high heat.
  • Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
  • Turn the heat down to medium.
  • Add 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
  • Add another 3 Tbsp olive oil to the skillet, then the onion and garlic, and cook for 3 to 4 minutes, until translucent.
  • Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
  • Add the rigatoni to the boiling pasta water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
  • Preheat the oven to 450°F.
  • Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water.
  • Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula until combined.
  • Dust with the Parmigiano and drizzle with olive oil. Bake for 15 minutes.
  • Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 689.8, Fat 35.3, SaturatedFat 15.9, Cholesterol 135.4, Sodium 1296.7, Carbohydrate 55.1, Fiber 5.9, Sugar 7.5, Protein 38.3

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From napolina.com


RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE
1. Bring a large pot of salted water to a boil. 2. Cook the pasta for 8 to 10 minutes, drain and set aside. 3. In a large saucepan, over medium-low heat, …
From antoniosonline.com


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