Rigatoni Al Forno
with Roasted Eggplant, Fresh Mozzarella, and Basil
Rigatoni Al Forno
Baked rigatoni tossed with roasted eggplant, creamy fresh mozzarella, and bright basil for a cozy Italian-style pasta dish with rich, savory flavor.
Ingredients
For 2 servings
- ½ ounce Basil
- 1 unit Eggplant
- 4 ounce Fresh Mozzarella
- 2 clove Garlic
- ¼ cup Panko Breadcrumbs
- ¼ cup Parmesan Cheese
- 6 ounce Rigatoni Pasta
- 3 unit Roma Tomato
- 1 unit Yellow Onion
Additional Ingredients
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
Italian
PDF
DifficultyEasy
Total Time35m
Calories718
Protein32g
Carbs84g
Fat30g
Tags:
VeggieProtein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, swap the mozzarella and Parmesan for a plant-based melting cheese and a savory vegan hard cheese. For gluten-free diets, use gluten-free rigatoni and a gluten-free crumb topping; if avoiding alliums, leave out the onion and garlic and add extra basil.
What to serve with it
Serve with a crisp green salad or lemony greens to balance the rich pasta, plus warm crusty bread if you want something extra to soak up the sauce. A simple tomato salad or marinated olives also work well alongside the basil and roasted vegetable flavors.
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