Total Time
45mins
Prep 25 mins
Cook 20 mins

A wonderful tasty pasta dish.

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Grease a 13 x 9-ich baking dish.
  3. Brush the eggplant slices with oil.
  4. Arrange in a single layer in prepared baking dish.
  5. Bake in 400 degree oven for 20 minutes, or until lightly browned.
  6. Remove from oven; set aside.
  7. Reduce the oven heat to 350 degrees.
  8. In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
  9. Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
  10. Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
  11. Reduce the heat, and simmer 10 minutes.
  12. Spoon over eggplant.
  13. In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
  14. Spoon over the beef mixture.
  15. Sprinkle with the grated Parmesan cheese.
  16. Cover baking dish with foil.
  17. Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.

Reviews

(4)
Most Helpful

Talk about comfort food! I think it's the cream of celery soup that really makes this one a winner. The flavor is one of those things that you just can't put your finger on unless you see the recipe! Only change I made was to use ground turkey and I didn't put oil on the eggplant, just cooking spray. Thank you so much for this keeper!

likethebird November 07, 2011

Aloha! This is such a tasty and easy dish to prepare! I LOVED it!! My family enjoyed the casserole so much that they even requested it for special occasions!! Mahalo, Kittencal, for a wonderful recipe!!!

Sher =) November 20, 2005

great dish we loved this i used milk instead of half and half. the flavours are great this is a keeper thanks for sharing Kitten

chefkerry #2 October 28, 2005

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