
15 mins
30 mins
Serves 6
Sheet Pan Mezzi Rigatoni alla Norma
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.
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