Rigatoni Mediterranean

"This is an easy and delicious meal. Allowing this entrée to stand about 20 minutes after baking allows the flavors to meld." --Lorraine Fina Stevenski, Clearwater, FL

Yield: 10 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 29%
  • Fat: 11g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 15.7g
  • Carbohydrate: 45.7g
  • Fiber: 5g
  • Cholesterol: 17mg
  • Iron: 2.5mg
  • Sodium: 397mg
  • Calcium: 224mg

Ingredients

  • 1 pound uncooked rigatoni
  • 1/4 cup olive oil, divided
  • 5 1/2 cups diced peeled eggplant (about 1 pound)
  • 6 garlic cloves, minced
  • 2 cups thinly sliced Walla Walla or other sweet onion (about 1 large)
  • 1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
  • 3/4 cup thinly sliced green onions (about 6)
  • 1/4 cup chopped fresh basil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can organic crushed tomatoes, undrained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • Cooking spray
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 350°.
  2. Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
  4. Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  5. Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.
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