Rigatoni Ala Norma

Community Recipe from

Ingredients

  • 2 pound(s) eggplant 1"cubes
  • 1 cup(s) olive oil
  • 1 onion chopped
  • 24-26 ounce(s) bottle marinara
  • 1 pound(s) dried rigatoni
  • 1 pound(s) cold mozzarella

Preparation

  1. Toss eggplant with 2 teaspoon salt in a colander. Drain 30 minutes. Rinse, then squeeze out excess liquid and pat dry.
  2. Preheat oven to 350°F with rack in middle.
  3. Heat oil in a large heavy skillet over medium-high heat until it shimmers. Fry eggplant in 3 batches, stirring occasionally, until browned, about 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
  4. Discard all but 2 tablespoons oil from skillet, then sauté onion with 1/4 teaspoon each of salt and pepper until golden, about 8 minutes. Stir in sauce and eggplant and simmer 5 minutes.
  5. Meanwhile, cook rigatoni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quart water) until al dente, then drain. Stir together pasta, sauce, and half of mozzarella in pot. Transfer to a 3-quart baking dish and sprinkle with remaining mozzarella. Bake until cheese is melted and golden in spots, about 45 minutes. Let stand 5 minutes before serving.


  6. Read More http://www.epicurious.com/recipes/food/views/Baked-Rigatoni-alla-Norma-351159#ixzz2792IQiLJ
September 2012

This recipe is a personal recipe added by Sharibud and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rigatoni Ala Norma Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy