5 from 32 votes
Rigatoni pasta alla parmigiana
Rigatoni pasta alla parmigiana features rigatoni tubes combined with a tomato and basil sauce, fried eggplant pieces, and fresh mozzarella. The dish is enriched with Parmesan cheese, creating a layered, comforting texture with tender pasta and soft cheese melded through a flavorful vegetable sauce. The salty and slightly bitter fried eggplant enhances the overall flavor, making this pasta a satisfying meal with balanced taste and textures.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
4
Calories:
664 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 664
% 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.