15 mins
30 mins
Serves 6

Sheet Pan Mezzi Rigatoni alla Norma


Roasted eggplant is the savoury base for this sheet-pan take on a classic Sicilian pasta. Simple and flavourful, this is the perfect rigatoni recipe for weekday family dinners.
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Ingredients

  • 450 g (16 oz) Italpasta Artisan Mezzi Rigatoni
  • 1 medium eggplant, cut into 1-inch (2.5 cm) pieces
  • 1 small onion, cut into 1-inch (2.5 cm) pieces
  • 1/3 cup (75 mL) olive oil
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1 jar (680 mL) strained tomatoes (passata)
  • 1/2 cup (125 mL) torn fresh basil, divided
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 tsp (2 mL) chili flakes
  • 3/4 cup (175 mL) grated Parmesan cheese, divided
  • 1 cup (250mL) shredded mozzarella cheese

Instructions

  • Preheat oven to 425°F (220°C).
  • In large bowl, toss together eggplant, onion, oil, salt and pepper. Transfer to large unlined baking sheet; spread to even layer.
  • Bake for 15 to 20 minutes or until golden and tender.
  • Meanwhile, cook mezzi rigatoni according to package directions; drain and return to pot. Stir in tomatoes, half the basil, garlic, oregano and chili flakes. Stir in eggplant mixture and half the Parmesan.
  • Return mixture to baking sheet, spreading to even layer. Sprinkle with mozzarella and remaining Parmesan.
  • Bake for 15 to 20 minutes or until golden brown and bubbling.
  • Garnish with remaining basil.
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Tips

Tips: Top with crumbled ricotta salata if desired.
Peel eggplant before chopping if preferred.

Nutritional Analysis

Calories: 540kcalCarbohydrates: 71gProtein: 20gFat: 20gSaturated Fat: 6gCholesterol: 25mgSodium: 700mgFiber: 6gSugar: 10g