Eggplant Rigatoni
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 4
This recipe is so good and special with fresh produce from your garden. Yum!
Ingredients
5 Cups egg plant, cubed
1 Yellow onion, chopped
1 Clove garlic, crushed
Ricotta cheese
Fine sea salt to taste
1 To 2 cups marinara
One box of Gluten Free Barilla Rigatoni Pasta
Olive oil
Fresh grated parmesan
5 Cups egg plant, cubed
1 Yellow onion, chopped
1 Clove garlic, crushed
Ricotta cheese
Fine sea salt to taste
1 To 2 cups marinara
One box of Gluten Free Barilla Rigatoni Pasta
Olive oil
Fresh grated parmesan
Directions
Perheat your oven to 400 then spread parchment paper on a sheat pan
Cut 1 or 2 large eggplants into ½" cubes to equal 5 cups of eggplant
Tossed with ½ cup olive oil and a sprinkle of salt
Cook at 400 for 20 minutes or until soft and caramelized, tossing halfway through
Meanwhil, cook 1 rigatoni according to package directions.
Drain pasta and return to pan, adding roasted eggplant and about 1 to 2 cups marinara
Serve with dollops of ricotta cheese, a drizzle of olive oil and some fresh grated parmesan. Enjoy!
Perheat your oven to 400 then spread parchment paper on a sheat pan
Cut 1 or 2 large eggplants into ½" cubes to equal 5 cups of eggplant
Tossed with ½ cup olive oil and a sprinkle of salt
Cook at 400 for 20 minutes or until soft and caramelized, tossing halfway through
Meanwhil, cook 1 rigatoni according to package directions.
Drain pasta and return to pan, adding roasted eggplant and about 1 to 2 cups marinara
Serve with dollops of ricotta cheese, a drizzle of olive oil and some fresh grated parmesan. Enjoy!
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