This is a quick week night pasta that is delicious and tastes like you slaved over it! Garnish with fresh basil and serve immediately.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 10 minutes. Add tomatoes and fresh basil and bring to a simmer.

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  • Heat remaining olive oil in a separate skillet over medium heat; cook and stir eggplant, mushroom, and red bell pepper until softened, about 10 minutes. Add tomato mixture to eggplant mixture and simmer for 30 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.

  • Toss pasta, mozzarella cheese, and tomato sauce together in a bowl.

Cook's Notes:

You may need to add spices depending on the tomatoes and vegetables. Season as you feel necessary.

Nutrition Facts

460 calories; protein 19.7g 39% DV; carbohydrates 71.3g 23% DV; fat 11.9g 18% DV; cholesterol 29.7mg 10% DV; sodium 250mg 10% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2015
Loved this! Very easy to put together. I added garlic to the onion and used fresh cherry tomatoes and a splash of water instead of the canned. While the sauce was simmering I added some Italian seasoning and about a teaspoon worth of red chili flakes for a touch of kick. Read More
(3)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2015
Loved this! Very easy to put together. I added garlic to the onion and used fresh cherry tomatoes and a splash of water instead of the canned. While the sauce was simmering I added some Italian seasoning and about a teaspoon worth of red chili flakes for a touch of kick. Read More
(3)
Rating: 4 stars
10/01/2018
I used one container of grape tomatoes rather than the can, added a couple cloves of minced garlic, one pound of heated and sliced chicken sausage, and substituted the rigatoni for whole wheat penne. Also added white wine towards the end of sautéing and used grated Parmesan cheese after serving. We did not want the calories of the mozzarella! This was very good and will definitely make it again as quite healthy and satisfying! Read More
(1)
Rating: 4 stars
06/02/2015
Other than using Farfalle pasta instead of rigatoni and adding 1 large clove of garlic I followed recipe. I really like all the fresh ingredients and when making this again I will not use canned tomatoes I will substitute fresh tomatoes. I think the leftovers are going to be delicious. Read More
(1)
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Rating: 5 stars
03/07/2017
Really great recipe! Like others I added garlic and Italian seasoning though I dropped the mushrooms (kids don't like them). Will definitely make again! Read More
Rating: 4 stars
06/11/2016
Super easy. Like the others I added garlic. And extra spices including red pepper for some kick. Read More