Rigatoni pasta alla parmigiana
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
664 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Rigatoni pasta alla parmigiana
Description
Rigatoni pasta alla parmigiana is a hearty baked pasta dish centered on rigatoni mixed with a rich tomato passata and fresh basil sauce. Fried eggplant slices, salted and rinsed to remove bitterness before frying to golden brown, add a soft, savory element. Cubes of fresh mozzarella provide creamy, melting pockets throughout the pasta, while a generous grating of Parmesan adds a sharp, nutty finish. The pasta is cooked to al dente, then combined with the sauce and eggplant, optionally finished in the oven with extra mozzarella and Parmesan for a crispy, browned top.
The tomato and basil sauce is simmered with garlic and fresh cherry tomatoes or passata, creating a bright and slightly sweet sauce that contrasts with the savory components. The frying of eggplant slices with sea salt helps reduce moisture and bitterness, resulting in a tender texture that complements the pasta.
This dish can be served as a main meal, pairing well with a simple green salad or crusty bread. Its richness and comforting flavors make it suitable for sharing during a family dinner or a relaxed weekend meal. The option to bake the assembled pasta adds a pleasing crispness to the topping and melts the cheese thoroughly.
For convenience, the dish can be baked in a preheated 180°C oven until the cheese is golden and bubbling. This step enhances the textures and melds the flavors. The recipe also allows swapping rigatoni with other short pasta shapes like penne or tortiglioni, depending on preference or availability.
Ingredients
- 400 g rigatoni pasta (14oz) or other short pasta
- 200 g fresh mozzarella (7oz) fior di latte
- 500 g eggplant 17oz, used 2 large round ones
- 600 ml tomato passata (20 floz) or 12 cherry tomatoes and 400 ml passata
- 1 handful basil chopped, fresh
- 2 garlic peeled, cloves
- 50 g parmesan grated
- salt for pasta and to taste
- black pepper to taste
Instructions
Prepare the eggplant
- Cut the eggplant into thick slices and cover with sea salt in a colander. Leave them for about 30 minutes. Rinse off the salt and pat dry with kitchen paper.
- Fry the eggplant slices in hot olive oil until they are quite golden on each side. Set aside on kitchen paper to allow most of the oil to get absorbed by the paper. Then cut most of the slices into cubes/pieces, leaving one or two slices per person intact. Keep these warm.
Prepare the tomato sauce and mozzarella
- Cut the cherry tomatoes into halves (if using). Drain and cut the mozzarella into small cubes/pieces. Peel the garlic cloves.
- Heat 2-3 tablespoon olive oil in a deep frying pan or skillet. Add the garlic and cook until it starts to soften. Add the cherry tomatoes cook them for a minutes then add the passata and chopped basil. Stir well and leave to simmer for about 20 minutes. Stirring occasionally. Season with salt and pepper. Then remove the garlic.
Cook the pasta
- In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil. Bring to the boil again and add the pasta. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain.
Finish the dish
- If the tomato sauce seems too thick add some of the saved pasta water and stir. Add the eggplant pieces to the tomato sauce. Mix together well and then add the drained pasta. Mix again and add the mozzarella pieces. Cook for a bit over a low heat until the mozzarella starts to melt slightly.
- Put one or two whole eggplant slices onto a plate. Place a serving of the pasta on top of the eggplant slices. Serve immediately with a sprinkling of chopped basil and grated Parmesan.
Notes
- Other short tubular pasta such as penne or tortiglioni can replace rigatoni.
- For a baked finish, place the combined pasta, sauce, eggplant, and mozzarella in a greased oven dish; top with more mozzarella slices and grated Parmesan.
- Bake at 180°C until the cheese is browned and crispy on top to enhance texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 98g | 33% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 567mg | 24% |
| Potassium | 1262mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 1299IU | 26% |
| Vitamin C | 20mg | 22% |
| Calcium | 465mg | 47% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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