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.
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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 rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich.
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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 rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich.
Read More
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.
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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 I used had Italian spices added already. Instead of goat cheese I used Boursin gourney cheese with herbs which is what I had on hand. When it melted along with the sauce it tasted very much like La Madeleine's tomato basil soup with chunky veggies in it of course. I served it over whole grain rotini pasta. Even my husband liked it a lot even though there wasn't any meat in it. Thanks for the recipe!
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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 and added some dried oregano and basil. With a baguette and a glass of wine it made a lovely meal.
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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.
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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 you had to be careful of that when eating. Also the olives are very strong so stick with the quantity suggested and don't go overboard. Great recipe.
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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 again.
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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!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich.
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 I used had Italian spices added already. Instead of goat cheese I used Boursin gourney cheese with herbs which is what I had on hand. When it melted along with the sauce it tasted very much like La Madeleine's tomato basil soup with chunky veggies in it of course. I served it over whole grain rotini pasta. Even my husband liked it a lot even though there wasn't any meat in it. Thanks for the recipe!
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 and added some dried oregano and basil. With a baguette and a glass of wine it made a lovely meal.
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 you had to be careful of that when eating. Also the olives are very strong so stick with the quantity suggested and don't go overboard. Great recipe.
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 again.
