Baked Rigatoni With Sausage and Eggplant (Pasta Stephy)

May 10, 2023May 10, 20230 1
Delicious Baked Rigatoni With Sausage and Eggplant recipe
in Pasta

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 lb rigatoni pasta ( I prefer Barilla )
1 medium sized eggplant
2 Italian sausages
8 ounces baby bella mushrooms ( sliced , can use button in a pinch )
1 jar marinara sauce ( preferably one made with red wine )
3 garlic cloves , sliced or minced
1 container ricotta cheese
1 bag mozzarella cheese
1/4 cup grated parmigiana-reggiano cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
crushed red pepper flakes ( to taste )
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup milk
extra virgin olive oil

Nutrision Information

Servings Per Recipe
8
Calories
595
Sugar
8g
Fat
28g
Baked Rigatoni With Sausage and Eggplant, also known as Pasta Stephy, is a classic Italian-American dish that combines rigatoni pasta with sausage, eggplant, mushrooms, and a cheesy tomato sauce. It is a comforting and filling meal that is perfect for a cozy night in or for entertaining guests. The dish is named after Stephanie, who is said to have originally created the recipe.

Instructions

1.Preheat oven to 375°F.
2.Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
3.Cut eggplant into 1-inch cubes and toss with 1 teaspoon salt. Let sit for 10 minutes, then rinse and pat dry.
4.Remove sausage from casings and cook over medium-high heat until browned, breaking it into small pieces. Add garlic and continue cooking for 1 minute.
5.Add sliced mushrooms and eggplant to the pan and cook until softened.
6.Add marinara sauce, garlic powder, oregano, red pepper flakes, and black pepper. Bring to a simmer and let cook for 5 minutes.
7.In a separate bowl, mix together ricotta cheese, milk, and grated parmigiana-reggiano cheese.
8.Add cooked pasta to the sauce mixture and stir to combine.
9.Spread half of the pasta mixture in a large baking dish. Top with half of the ricotta mixture and half of the mozzarella cheese. Repeat with remaining pasta, ricotta, and mozzarella.
10.Bake for 30-35 minutes, or until cheese is melted and bubbly. Let cool for a few minutes before serving.

PROS

Baked Rigatoni With Sausage and Eggplant is a hearty and flavorful dish that will satisfy any pasta craving.

The combination of sausage, eggplant, and mushrooms adds depth and complexity to the dish.

CONS

This dish is high in calories, fat, and carbohydrates, and should be enjoyed in moderation as part of a balanced diet.

It requires several steps and a bit of time to prepare, so it may not be ideal for busy weeknights.

HEALTH & BENEFITS

This dish is a good source of protein, fiber, vitamin C, and calcium.
The eggplant and mushrooms provide antioxidants and anti-inflammatory compounds, which may have health benefits for the heart and brain.

Print

Leave a Reply

Your email address will not be published.