Easy Oven-Baked Eggplant & Creamy Rigatoni Pasta

Name: Easy Oven-Baked Eggplant & Creamy Rigatoni Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 500 gram Pasta (Rigatoni preferred); 1 whole Eggplant; 125 milliliter Cream; 1 whole Onion; 140 gram Tomato Puree; 1 ball Mozzarella; To taste as needed Cornish Sea Salt Flakes

Learn to make a quick and delicious oven-baked rigatoni pasta with eggplant. This creamy, cheesy dish features sautéed onions, rich tomato puree, fresh cream, and melted mozzarella, all brought together with a hint of Cornish Sea Salt for a truly satisfying meal. Perfect for a weeknight dinner.

#Pasta

#Eggplant

#Oven-Baked

#Vegetarian

#Comfort Food

#Weeknight Meal

#Creamy Sauce

Fresh Ingredients

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Easy

Italian

English

Nutrition (per serving)

550

Calories

20g

Protein

60g

Carbs

25g

Fat

Sauce Preparation

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Ready for Oven

Instructions

0/4 completed

1
Preheat oven to 200°C (400°F). Slice the eggplant into rounds or cubes. Dice the onion. You can lightly salt the eggplant and let it sit for 10-15 minutes to draw out moisture, then pat dry.
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10m
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Preheat oven to 200°C (400°F). Slice the eggplant into rounds or cubes. Dice the onion. You can lightly salt the eggplant and let it sit for 10-15 minutes to draw out moisture, then pat dry.
10m
Salting eggplant helps reduce bitterness and water content, leading to a better texture when cooked.
2
Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside. In a large pan, sauté the diced onion with a drizzle of olive oil until softened and translucent, about 5-7 minutes.
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15m
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Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside. In a large pan, sauté the diced onion with a drizzle of olive oil until softened and translucent, about 5-7 minutes.
15m
Cooking pasta al dente ensures it doesn't become mushy during baking.

3
Add the tomato puree to the sautéed onions and cook for 2-3 minutes, stirring constantly. Pour in the cream and bring the sauce to a gentle simmer. Season with Cornish Sea Salt flakes to taste.
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7m
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Add the tomato puree to the sautéed onions and cook for 2-3 minutes, stirring constantly. Pour in the cream and bring the sauce to a gentle simmer. Season with Cornish Sea Salt flakes to taste.
7m
Taste and adjust salt seasoning carefully, especially with sea salt, which has a distinct flavor.
4
Gently combine the cooked rigatoni, prepared eggplant, and the creamy tomato sauce in a large baking dish. Tear the mozzarella ball over the top of the pasta. Bake in the preheated oven for 15-20 minutes, or until the mozzarella is melted and bubbly and the dish is heated through.
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20m
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Gently combine the cooked rigatoni, prepared eggplant, and the creamy tomato sauce in a large baking dish. Tear the mozzarella ball over the top of the pasta. Bake in the preheated oven for 15-20 minutes, or until the mozzarella is melted and bubbly and the dish is heated through.
20m
For an extra crispy top, you can briefly use the broiler setting for the last few minutes of baking.