Baked Rigatoni alla Norma
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
4
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Calories
787 kcal
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Course
Main Course
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Cuisine
Italian
Baked Rigatoni alla Norma
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Baked Rigatoni alla Norma is one of those dishes that makes life a little cozier. With its golden, cheesy crust and hearty, flavorful filling, it's comfort food at its finest. This take on the Italian classic brings together tender rigatoni, roasted eggplant, and a garlicky tomato sauce, all topped off with plenty of cheese and baked until it's golden and bubbly. Serve it with a salad and garlic bread for a full Italian-inspired meal that everyone will love!
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Ingredients
For the eggplant
- 2 medium eggplants
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce
- 1 tablespoon olive oil
- ½ onion
- 4 cloves garlic sliced
- ¼ cup wine (see note 1)
- 2½ cups crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup pecorino/parmesan grated
- ⅓ cup fresh basil leaves tightly packed
For the pasta
- 10 oz rigatoni
- 1 tablespoon salt
To bake
- ½ cup pecorino/parmesan grated
- 2 cups shredded mozzarella
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Instructions
Start with the eggplant and sauce
- Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper.
- Use a peeler to peel alternating strips off your eggplants (so they look like zebras). Cut the eggplants into ½-inch thick slices, then cut each slice in half again.2 medium eggplants
- Brush each slice with olive oil and season with salt and pepper.¼ cup olive oil½ tsp salt½ tsp black pepper
- Roast until golden brown and tender. Around 35 minutes.
- While the eggplant is roasting, make your sauce.
- Place a skillet over medium heat and fry the chopped onion in olive oil for 5 minutes until soft and lightly golden.1 tbsp olive oil½ onion
- Add the sliced garlic and stir it for a minute, then pour the wine.4 cloves garlic¼ cup wine
- Let the wine bubble and reduce to almost nothing, then add the crushed tomatoes, dried oregano, and seasonings.2½ cups crushed tomatoes1 tsp dried oregano½ tsp salt½ tsp pepper
- Simmer over very low heat until you are ready to use it.
Cook the pasta
- Bring a large pan of water to the boil. Add the salt and pasta and cook for 2 minutes less than the packet suggests.1 tbsp salt10 oz / 280 g rigatoni
- Reserve a cup of the pasta cooking water and then drain the pasta.
Assemble the bake
- Mix the pasta into the sauce with ½ cup of the reserved cooking water. Then add in the pecorino/parmesan.½ cup pecorino/parmesan
- Gently stir in the basil leaves and cooked eggplant.⅓ cup fresh basil leaves
- Transfer to an oven-proof dish, and top with the cheeses.½ cup pecorino/parmesan2 cups shredded mozzarella
- Bake for 10 minutes until the cheese is melted and golden.
Notes
- I use dry white wine for this recipe, but you can use red wine. If you don't consume alcohol, replace it with vegetable broth and a ¼ teaspoon of balsamic vinegar.
Nutrition Information
Show Details
Calories
787kcal
(39%)
Carbohydrates
76g
(25%)
Protein
34g
(68%)
Fat
39g
(60%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
19g
Cholesterol
71mg
(24%)
Sodium
931mg
(39%)
Potassium
998mg
(29%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
964IU
(19%)
Vitamin C
19mg
(21%)
Calcium
659mg
(66%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787kcal | 39% |
| Carbohydrates | 76g | 25% |
| Protein | 34g | 68% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 71mg | 24% |
| Sodium | 931mg | 39% |
| Potassium | 998mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 964IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 659mg | 66% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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