Cheesy Rigatoni with Eggplant Sauce

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

Ingredients

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)

Directions

Directions

  • 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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Cups)
Calories
540
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
1000mg
42%
Potassium
590mg
17%
Total Carbohydrate
71g
24%
Dietary Fiber
8g
32%
Sugars
11g
Protein
25g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
40%
40%
Iron
20%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.