Rigatoni with Eggplant and Pine Nut Crunch |
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Prep Time: 40 Minutes Cook Time: 70 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Ingredients:
nonstick vegetable oil spray |
1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes |
2 medium yellow bell peppers, cut into 1/2-inch squares |
2 cups grape tomatoes |
3 large garlic cloves, divided |
1/3 cup olive oil |
2 cups (firmly packed) fresh basil leaves, divided |
1 cup freshly grated parmesan cheese, divided |
1/4 cup pine nuts |
1 28-ounce can whole tomatoes in juice |
1 cup heavy whipping cream |
1 pound rigatoni |
1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes |
Directions:
1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
2. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
3. Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
4. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
5. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
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