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.
Serves: 6
Calories: 540kcal
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: 540kcal | Carbohydrates: 71g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 700mg | Fiber: 6g | Sugar: 10g