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Rigatoni with Eggplant and Pine Nut Crunch

Rigatoni with Eggplant and Pine Nut Crunch

Mariene Astillo on June 12, 2014 | Reviews: 0 | Rating:

Enjoy this nutritious meal that is packed with eggplant and nuts. Served in all occasions.

  • New Years Eve
  • Birthday

Ingredients

    Preparation

    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.

    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.

    Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

    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.

    Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.


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