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Prosciutto & eggplant rigatoni bake
Prosciutto & eggplant rigatoni bake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Cheesy, golden baked pasta - a dinner delight!
Ingredients:
  • 300g dried rigatoni pasta
  • 60ml (1/4 cup) olive oil
  • 1 small (about 350g) eggplant, halved lengthways, thinly sliced
  • 400g can diced tomatoes
  • 375ml (1 1/2 cups) Mutti Tomato Passata
  • 185ml (3/4 cup) chicken style liquid stock
  • 100g chargrilled capsicum, cut into 2cm-thick strips
  • 100g prosciutto slices, halved crossways, halved again lengthways
  • 25g (1/3 cup) shredded parmesan
Instructions:
  • Preheat your oven to 200ºC. Boil pasta in salted water until almost al dente, about 8 minutes. Drain well.
  • Heat a third of the oil in a large frying pan over medium heat. Cook a third of the eggplant slices for 2-3 minutes on each side until lightly golden. Transfer to a paper towel-lined plate. Repeat with the remaining oil and eggplant in two more batches, ensuring the pan is reheated between batches.
  • In a large bowl, mix together the tomato, passata, and stock. Season with salt and pepper. Incorporate the pasta, eggplant, capsicum, and prosciutto until well blended.
  • Transfer the pasta mixture into a large 2L (8-cup) ovenproof dish. Top with Parmesan cheese and bake for 30 minutes until the cheese is melted and golden. Finish with a sprinkle of fresh basil leaves before serving.

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