Repeat with the remaining eggplant and vegetable oil and add to the first batch of eggplant. Transfer the pasta to a 9-by-13-inch baking dish and sprinkle the Parmesan cheese evenly over the top. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Line a large plate with paper towels. Bring the sauce to a boil, and simmer just until it thickens, about 8 to 10 minutes, but don’t let the zucchini begin to fall apart. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Then toss in the chopped basil. Season with salt and freshly ground pepper and set aside (do not drain the oil). Fold the eggplant and zucchini sauce into the rigatoni along with the mozzarella and the reserved pasta cooking water. You want the pasta VERY al dente (aka not cooked all the way!). Transfer into the prepared 9 x13-inch dish and top with the grated cheese. 2 tbsp . A few months ago my local grocery store had this crazy sale on dry pasta ($1 per box), so naturally, I bought as much as my cupboards could hold. Baker by Nature | Privacy Policy. Set aside until needed. Pick either a young 1997 Chianti or a deeper Riserva. If you’re not a fan of spicy food, you may reduce the crushed red pepper flakes or completely omit them from the recipe. ( Log Out / Add half of the eggplant to the skillet and cook over moderately high heat, stirring occasionally, until golden brown, about 6 minutes. Baked Rigatoni with Zucchini is a delightful Italian pasta that is delicious to eat and fun to make too! Sprinkle with shredded and cubed mozzarella.
Your email address will not be published. 2 large zucchini, halved lengthwise and sliced crosswise 1/3 inch thick, 1/2 cup freshly grated Parmesan cheese (2 ounces), Back to Baked Rigatoni with Zucchini and Eggplant. Toss everything together and Bake: toss the pasta and zucchini with the tomato sauce and mix thoroughly. View all posts by Liz. Total Carbohydrate So it should be no surprise that I chose to make my second recipe pasta based. Add the ground sausage to the skillet and, using a wooden spoon, break it into small pieces. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. In a medium bowl, toss together the two cheeses.
or who is going to wash this crusty casserole dish? Because it will continue to cook in the oven! 48 g Transfer into the prepared 9 x13-inch dish and top with the grated cheese. Puree the tomatoes with their juices in a blender or food processor. This leads to maximum melted gooey cheese goodness! Add the zucchini, and cook until it begins to soften, another 5 minutes. Cook pasta according to package directions. Baked Rigatoni with Zucchini and Eggplant. Layer the remaining pasta and sauce, then the remaining cheese.
Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. Baked Pasta Dishes. Heat 3 tablespoons olive oil and sauté onions, garlic and chilli flakes, 5 minutes, or until soft. You can add some cubes of meat or chicken to this sauce if you like but honestly, I just prefer it the way it’s. To ensure the sausage is completely cooked through, you’ll want to cook, stirring occasionally, over medium high heat and heat until browned. Transfer to drain on plates lined with paper towels. Scoop the pasta into 4 - 4" ramekins.
Unlike all pasta recipes, you’ll want to undercook the pasta! ( Log Out / Serve immediately. Serve the pasta piping hot. If you happen to have lots of zucchini on your hands this summer, invite family and friends over to help you make this recipe and enjoy this fabulous summer pasta made for sharing. https://www.tasteofhome.com/collection/really-good-rigatoni-recipes By using ramekins, it also avoids the chance for an unnecessary argument like - who forgot to completely cover the casserole with Saran wrap? Reduce heat to medium, and add in the remaining oil. Stir in 1 cup mozzarella. Lidia Bastianich's Baked Rigatoni and Zucchini Casserole. Heat the olive oil in the same skillet used to cook the eggplant.
Place into the oven and bake for 5 minutes. This might sound strange, but trust me, it’s worth it! This means that I have all sorts of dried pasta that I never use - the tiny bow ties, the elbow macaroni, the ones the look like honeycombs. It's just a shame that I only made four because these were seriously tasty. Place Sautéed Squash at an angle half in half out of Meat Sauce. If it looks dry, add the remaining pasta water. Change ), You are commenting using your Google account.
myfavouritepastime.com Sauté squash in olive oil until browned on both sides. For this recipe, I decided to fry some chopped zucchini in oil. Links are allowed when clear credit is given to myfavourite pastime.com with appropriate and specific direction to the original content. I also love photography and nature. Add in the crushed tomatoes, wine (or broth), and season with salt and pepper. Then put back into oven and adjust the oven temp to 400°F. 1/2 tsp salt. Place the ramekins onto a baking sheet. Sprinkle Breadcrumb Topping evenly over dish. Change ), You are commenting using your Twitter account. Finally, stir the cooked sausage and zucchini into the sauce and remove from heat.
Bake in the middle of the oven 15-20 minutes or until cheese is bubbly. PASTA: Boil salted water for pasta.
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