Rigatoni Mediterranean

"From the July 2007 issue of Cooking Light."
photo by katie in the UP photo by katie in the UP
photo by katie in the UP
Ready In:
1hr 5mins




  • Preheat oven to 350.
  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel.
  • Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally.
  • Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes.
  • Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9" baking dish coated with cooking spray.
  • Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.

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  1. Pretty tasty dish, I liked it. The recipe doesnt say how much zucchini to put in, so I just tossed in whatever frozen I had around and it was fine.
  2. This is a fabulous recipe! Easy with wonderful flavors! I chopped up the scallions and put them to the side more for garnish...when cleaning up the kitchen I found them...forgot to use them! I also used fresh oregano (it looked good in the garden!) I also used fresh mozza...so I didn't need to uncover and bake the final 5 minutes. Thank you for a wonderful pasta meal!


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