Cheesy Rigatoni with Eggplant Sauce

Looking for a simple meatless main dish? Try this hearty casserole of pasta and veggies. It's ready in less than an hour.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4

Ingredients

2 1/2
cups uncooked rigatoni pasta (7 oz)
2
tablespoons olive oil
1
medium onion, chopped (1/2 cup)
1
small unpeeled eggplant, cut into 1/2-inch cubes (3 cups)
1
medium zucchini, halved lengthwise, cut into 1/4-inch slices (1 1/2 cups)
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
can (8 oz) Muir Glen™ organic tomato sauce
1 1/2
cups shredded mozzarella cheese (6 oz)
  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, eggplant and zucchini in oil 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and tomato sauce.
  • 3 Spoon cooked pasta into baking dish. Spoon vegetable sauce over pasta.
  • 4 Cover tightly with foil; bake 20 minutes. Uncover; sprinkle with cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.

Expert Tips

Put this together the night before. Then, bake it the next night for dinner. Since it will be cold, bake it about 10 minutes longer before topping with the cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Cups)
Calories
540
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
1000mg
1000%;
Total Carbohydrate
71g
71%
(Dietary Fiber
8g
8%
  Sugars
11g
11%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
40%;
Iron
20%;
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.