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Rigatoni with Eggplant, Mushrooms and Goat Cheese

Rated as 4.27 out of 5 Stars
0

"Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot."
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Ingredients

55 m servings 572
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Nutrition Facts


Per Serving: 572 calories; 22.9 74.2 22.7 30 1110 Full nutrition

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Reviews

Read all reviews 93
  1. 129 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red pepper, used vegetable stock and leftover roasted eggplant. I also left out the olives.

Most helpful critical review

As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the riga...

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As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the riga...

Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red pepper, used vegetable stock and leftover roasted eggplant. I also left out the olives.

I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh spinach, reduced the oil by half and added some red wine and red pepper flakes for heat. The tomatoes ...

Love it! It was like eggplant parmesan disassembled. I used half a can of diced tomatoes, half a can of puréed, red wine instead of the broth and Greek feta instead of the plain goat cheese, a...

Excellent Recipe! My family enjoyed it a lot. I added italian seasoning, basil leaves and oregano for more flavor. It tasted very good. I will surely make it again.

Fabulous. I cooked for just two people, so i was able to save the rest of the sauce in the freezer for another time. I think any olives would do -- the kalamata olives we used had the pits, so y...

This recipe was quick, easy and different. I replaced the eggplant with zucchini and it had a great flavor. It was a nice change from the standard tomato and pasta dishes. I will definately make...

This was a tasty recipe, I used feta instead of the goats cheese and added some diced zucchini with the eggplant to increase the vegetable intake!

Do NOT substitiute the goat cheese, it makes the dish amazing. My family loved this meal.