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Cheesy Rigatoni with Eggplant Sauce
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Prep Time:
20 minutes
Total Time:
50 minutes
Try a quick and satisfying veggie pasta casserole for a meatless meal in under an hour.
Ingredients:
  • 2 1/2 cups uncooked rigatoni pasta (7 oz)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 small unpeeled eggplant, cut into 1/2-inch cubes (3 cups)
  • 1 medium zucchini, halved lengthwise, cut into 1/4-inch slices (1 1/2 cups)
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
  • 1 can (8 oz) Muir Glen™ organic tomato sauce
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
Instructions:
  • Preheat oven to 350°F and generously coat a 12x8-inch (2-quart) glass baking dish with cooking spray. Follow package instructions to cook and drain pasta, ensuring not to overcook.
  • In a large nonstick skillet, heat oil over medium-high heat. Sauté onion, eggplant, and zucchini for 5 to 7 minutes until crisp-tender, stirring frequently. Add tomatoes and tomato sauce to the skillet.
  • Transfer the cooked pasta into a baking dish and generously ladle the flavorful vegetable sauce over the pasta.
  • Cover the dish tightly with foil and bake for 20 minutes. Remove the foil, sprinkle with cheese, and bake uncovered for an additional 5 to 7 minutes until the cheese is melted.

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