Cheesy Baked Rigatoni with Eggplant and Olives
Indulge in this delightful Cheesy Baked Rigatoni, a comforting dish that brings together the rich flavors of eggplant, kalamata olives, and a medley of three fantastic cheeses. Originally inspired by renowned TV chef David Rocco, this recipe replaces the classic scamorza with creamy fontina, ensuring a beautifully smooth and smoky flavor profile. The combination of textured rigatoni pasta and vibrant tomato puree creates a hearty meal perfect for family gatherings or cozy dinners. Serve it alongside a fresh salad or crusty bread for an unforgettable dining experience!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
rigatoni pasta
1 lb (cooked)
extra virgin olive oil
4 tablespoons (for sautéing)
garlic cloves
2 (chopped)
large eggplant
1 (cubed)
kalamata olives
15 (pitted and chopped)
sun-dried tomatoes
10 large (packed in oil, chopped)
red pepper flakes
1/4 teaspoon (to taste)
tomato puree
1 (720 ml) jar (ready to use)
mozzarella cheese
400 g (grated)
Fontina cheese
250 g (cubed)
Parmesan cheese
2/3 cup (grated)
salt
to taste (for seasoning)
Instructions
1
1. Preheat your oven to 400°F (200°C).
2
2. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
3
3. In a large saucepan, heat the extra virgin olive oil over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute.
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4. Stir in the cubed eggplant, chopped kalamata olives, chopped sun-dried tomatoes, and red pepper flakes. Sauté for about 5 minutes or until the eggplant starts to soften.
5
5. Add the tomato puree to the pan. Season with salt to taste, and reduce the heat. Let the mixture simmer for approximately 10 minutes to allow the flavors to meld.
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6. Add the cooked rigatoni to the saucepan, and sprinkle in 2 tablespoons of grated Parmesan cheese. Stir everything together gently until the pasta is well coated.
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7. In a 9" x 13" baking dish, layer half of the rigatoni mixture. Top it with half of the grated mozzarella and half of the cubed fontina cheese, followed by half of the remaining grated Parmesan.
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8. Add the remaining rigatoni mixture as the final layer, and top with the remaining mozzarella, fontina, and Parmesan cheese.
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9. Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the top is golden brown and bubbling.
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10. Remove from the oven and allow to cool for a few minutes before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Baked Rigatoni with Eggplant and Olives?
It is a comforting baked pasta dish featuring eggplant, kalamata olives, sun-dried tomatoes, and a medley of three cheeses.
Who inspired this recipe?
The recipe was originally inspired by renowned TV chef David Rocco.
What type of pasta is used in this dish?
The recipe calls for 1 lb of rigatoni pasta.
What three cheeses are used?
The dish uses mozzarella, fontina, and parmesan cheeses.
Why is fontina cheese used instead of scamorza?
Fontina is used to ensure a beautifully smooth and smoky flavor profile.
What is the required oven temperature?
The oven should be preheated to 400°F (200°C).
How long does the dish need to bake?
Bake the rigatoni for 20 to 30 minutes until the top is golden and bubbling.
How should the eggplant be prepared?
One large eggplant should be cubed and sautéed for about 5 minutes until soft.
What type of olives are recommended?
The recipe uses 15 pitted and chopped kalamata olives.
Is this recipe vegetarian?
Yes, this is a vegetarian pasta dish.
What size baking dish is needed?
A 9 inch x 13 inch baking dish is recommended.
How much mozzarella cheese is required?
The recipe requires 400 grams of grated mozzarella cheese.
How much Fontina cheese should be used?
You will need 250 grams of cubed fontina cheese.
How much Parmesan cheese is needed in total?
The recipe uses 2/3 cup of grated Parmesan cheese.
How many garlic cloves are used?
The dish requires 2 chopped garlic cloves.
What oil is used for sautéing the vegetables?
4 tablespoons of extra virgin olive oil are used.
How much tomato puree is included?
One 720 ml jar of tomato puree is used for the sauce.
How are the sun-dried tomatoes prepared?
Use 10 large sun-dried tomatoes packed in oil and chop them.
Does this recipe have any spice?
Yes, it includes 1/4 teaspoon of red pepper flakes for a bit of heat.
How long should the sauce simmer?
The sauce should simmer for approximately 10 minutes to allow flavors to meld.
How should the pasta be cooked before baking?
The rigatoni should be cooked in salted water until al dente.
How do you layer the cheese in the dish?
Layer half the cheeses in the middle of the pasta and the other half on top.
How do I know when the bake is finished?
It is done when the top is golden brown and the cheese is bubbling.
What are some suggested side dishes?
Serve it alongside a fresh salad or crusty bread.
How much Parmesan is added directly to the pasta mixture?
2 tablespoons of grated Parmesan are stirred into the pasta before layering.
When should I add the garlic to the pan?
Add the chopped garlic to the heated olive oil and sauté until fragrant.
Should the dish cool before serving?
Yes, allow the dish to cool for a few minutes after taking it out of the oven.
How many ingredients are in this recipe?
There are a total of 12 ingredients used in this recipe.
Can I substitute the Fontina cheese?
While Fontina is recommended for its smoky flavor, you can use scamorza as originally inspired.
What tags define this recipe?
Tags include comfort food, pasta, baked pasta, cheesy, Italian, and vegetarian.