Eggplant (Aubergine) Rigatoni Bake

May 09, 2023May 9, 20230 1
Eggplant (Aubergine) Rigatoni Bake with Creamy Cheese Sauce
in Main

Prep

20 min

Cook

55 min

Ready In

1h 15min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 eggplant , cut in 1/4 inch slices ( about 1 pd )
3 tablespoons olive oil
1 lb lean ground beef
1 medium zucchini , halved lengthwise and sliced
1 green bell pepper , quartered and sliced
1 large onion , sliced
1 tablespoon fresh minced garlic ( or more to taste )
1 can stewed tomatoes
1 can tomato sauce ( Hunt 's is best )
salt and pepper
1/2 teaspoon ground cinnamon
8 ounces rigatoni pasta , cooked and drained to only firm-tender ( can use more pasta if desired )
1 can cream of celery soup , undiluted
1 cup whole milk or 1 cup half-and-half cream
1 cup monterey jack cheese , grated ( or any similar cheese )
1/4 cup grated parmesan cheese ( can use more to taste )

Nutrision Information

Servings Per Recipe
6
Calories
650
Sugar
11g
Fat
35g
This Eggplant Rigatoni Bake is a hearty and delicious dish that is perfect for a family dinner or a dinner party. The creamy cheese sauce combined with the meaty eggplant and zucchini makes for a satisfying meal that everyone will love. Plus, it's a great way to get your daily dose of vegetables in a flavorful and fun way!

Instructions

1.Preheat oven to 350°F.
2.Brush both sides of eggplant slices with olive oil and place on a baking sheet. Bake for 10-12 minutes or until slightly softened. Remove from oven and set aside.
3.In a large skillet over medium-high heat, cook beef until browned. Drain and set it aside.
4.In the same skillet, sauté zucchini, bell pepper, onion, and garlic until tender. Stir in the beef, stewed tomatoes, tomato sauce, salt, pepper, and cinnamon. Simmer for 10-15 minutes.
5.In a separate pan, mix together the rigatoni pasta, celery soup, milk/half-and-half, and Monterey Jack cheese until well combined.
6.In a large baking dish, layer the eggplant slices, meat sauce, and pasta mixture. Repeat until all ingredients are used up. Sprinkle Parmesan cheese over the top.
7.Cover with foil and bake for 30-35 minutes. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly. Let stand for 5-10 minutes before serving.

PROS

This Eggplant Rigatoni Bake is a great meal option as it is filling and contains plenty of protein, fiber, and vitamins.

It also has a delicious creamy cheese sauce that is sure to satisfy even the pickiest eaters.

CONS

The recipe contains beef and cheese, which are high in calories and fat.
While delicious, it should be enjoyed in moderation as part of a balanced diet.

Also, the recipe takes a bit of time to prepare so it may not be the best option for busy weeknights.

HEALTH & BENEFITS

Eggplant is low in calories, high in fiber, and loaded with vitamins and minerals like potassium and vitamin C. It also contains antioxidants that help to reduce inflammation and protect against disease.
Meanwhile, beef is high in protein, iron, and zinc, which are essential for building and repairing muscle tissue and bone.
Additionally, the rigatoni pasta provides carbohydrates that will give you energy and help you feel full longer.

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