Cheesy Rigatoni with Eggplant Sauce

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

Minutes

Total Time

50

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving (2 Cups))
  • Calories 540
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 1000mg;
  • Total Carbohydrate 71g
    • (Dietary Fiber 8g,
    • Sugars 11g),
  • Protein 25g;
Percent Daily Value*:
    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.