Eggplant (Aubergine) Rigatoni Bake

"A wonderful tasty pasta dish."
 
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Ready In:
45mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Set oven to 400 degrees.
  • Grease a 13 x 9-ich baking dish.
  • Brush the eggplant slices with oil.
  • Arrange in a single layer in prepared baking dish.
  • Bake in 400 degree oven for 20 minutes, or until lightly browned.
  • Remove from oven; set aside.
  • Reduce the oven heat to 350 degrees.
  • In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
  • Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
  • Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
  • Reduce the heat, and simmer 10 minutes.
  • Spoon over eggplant.
  • In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
  • Spoon over the beef mixture.
  • Sprinkle with the grated Parmesan cheese.
  • Cover baking dish with foil.
  • Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.

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Reviews

  1. Talk about comfort food! I think it's the cream of celery soup that really makes this one a winner. The flavor is one of those things that you just can't put your finger on unless you see the recipe! Only change I made was to use ground turkey and I didn't put oil on the eggplant, just cooking spray. Thank you so much for this keeper!
     
  2. Aloha! This is such a tasty and easy dish to prepare! I LOVED it!! My family enjoyed the casserole so much that they even requested it for special occasions!! Mahalo, Kittencal, for a wonderful recipe!!!
     
  3. great dish we loved this i used milk instead of half and half. the flavours are great this is a keeper thanks for sharing Kitten
     
  4. This was a wonderful dish! Very greek in flavor and just the right consistency. I used fat free half and half but otherwise no substitutions. DH gave it 5 stars; its a real keeper. Thanx, Kittencal.
     
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