Baked Rigatoni with Meat Sauce and Vegetable
User Reviews
4.8
80 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
45 mins
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Servings
12 pieces
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Calories
293 kcal
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Course
Dinner
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Cuisine
Mediterranean, Italian
Baked Rigatoni with Meat Sauce and Vegetable
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This baked rigatoni pairs tender rigatoni pasta with a savory meat sauce made from ground beef, onions, garlic, and seasoned with paprika, nutmeg, and rosemary. Thinly sliced eggplant is salt-sweated to remove bitterness, then broiled for a caramelized edge before layering. Topped with fresh mozzarella, sliced tomato, and basil leaves, the casserole bakes to meld flavors and textures into a hearty Italian-inspired dish. It can be assembled in advance and freezes well for convenient meals.
Description
Baked Rigatoni with Meat Sauce and Vegetable features rigatoni pasta cooked al dente and combined with a rich meat sauce composed of ground beef, onions, garlic, and spices such as paprika, nutmeg, and rosemary. Eggplant slices are salted and drained to remove bitterness before being broiled with olive oil to develop a soft yet slightly browned texture.
The casserole layers the pasta, meat sauce, eggplant, fresh tomato slices, and mozzarella cheese, then bakes until the cheese melts and edges become lightly golden. Fresh basil leaves add herbaceous freshness before serving.
This dish makes a filling main course, offering a balance of savory meat flavors, creamy melted cheese, and tender vegetables. It can be prepared ahead by assembling up to a couple of days before baking or fully cooked and frozen to enjoy later by baking from frozen or thawed.
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Ingredients
- 1 eggplant about 1lb, thinly sliced
- 1 lb rigatoni pasta or penne pasta
- water
- kosher salt
- extra virgin olive oil my go-to olive oils
- 1 onion finely chopped, small
- 2 garlic minced, cloves
- 1 lb ground beef or ground turkey or Italian sausage, lean
- 1 tsp paprika Spanish
- 1 tsp ground nutmeg
- 1 tsp rosemary dried
- 1/2 tsp black pepper
- 26 oz crushed tomatoes canned or boxed
- 15 oz tomato sauce
- 1 tomato sliced into rounds, large
- 6 to 8 oz mozzarella cheese more to your liking, fresh
- basil fresh, handful, leaves
Instructions
- 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)
- Cook the pasta. Bring a large pot of water to a boil, season well with kosher salt. Cook the pasta to al l dante according to package instructions. This might take about 11 minutes or so. When ready, drain, reserving a little bit of the pasta cooking water.
- Prepare meat sauce. While the pasta is cooking, heat 2 tablespoons extra virgin olive oil in a large deeper pan. Cook the onions over medium-high heat until translucent, about 3 minutes, tossing regularly. Add the garlic and cook for another minute, again tossing regularly. Add the meat and spices, and season with Kosher salt and black pepper. Using a wooden spoon, break the meat up into smaller piece, continue to stir until the meat is fully cooked through and has browned (about 7 to 10 minutes). Add the canned crushed tomatoes and tomato sauce. Bring to a boil, then lower to simmer for 15 minutes or so. Carefully taste and adjust salt, if needed add more salt.
- Preheat the oven to 375 degrees F and position a rack in the middle.
- Assemble the rigatoni casserole. Spoon a little bit of the meat sauce to cover the bottom of a large 14 x 10 x 3 deep baking dish, Add about 1/2 of the pasta. Assemble the broiled eggplant on top, then add half the meat sauce. Now add the remaining pasta and top with the remaining meat sauce. Finally, assemble fresh tomatoes and mozzarella slices on the very top.
- Bake! Place the rigatoni dish on the middle rack of your heated oven. Bake for 20 to 25. If needed, put the rigatoni under the broiler briefly. Watch carefully until top of the rigatoni casserole gains some good color (you're looking for some of the pasta to crisp up; the tomato and mozzarella may char or brown in some spots).
Notes
- The rigatoni casserole can be assembled up to two days ahead; cover and refrigerate until baking.
- Fully cooked casseroles freeze well; bake directly from frozen in an oven-safe dish or thaw before baking.
- Salting and resting eggplant reduces bitterness and improves texture before broiling.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
38.4g
(13%)
Protein
17.7g
(35%)
Saturated Fat
3.6g
(18%)
Cholesterol
35.8mg
(12%)
Sodium
384.2mg
(16%)
Potassium
622mg
(13%)
Fiber
4.3g
(17%)
Vitamin A
473.3IU
(9%)
Vitamin C
9.8mg
(11%)
Calcium
117.2mg
(12%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 38.4g | 13% |
| Protein | 17.7g | 35% |
| Saturated Fat | 3.6g | 18% |
| Cholesterol | 35.8mg | 12% |
| Sodium | 384.2mg | 16% |
| Potassium | 622mg | 13% |
| Fiber | 4.3g | 17% |
| Vitamin A | 473.3IU | 9% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 117.2mg | 12% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
80 reviews
Excellent
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