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Baked rigatoni with eggplant, tomatoes and ricotta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Baked rigatoni with eggplant, tomatoes and ricotta

Vegetarian, Soy-Free

2 Servings, 890 Calories/Serving

40 Minutes

Here at Sun Basket, we think of eggplant as a flavor sponge, tender cubes of goodness that soak up all wonderful tastes that surround them, in this case garlic, tomatoes, and Sun Basket pesto.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Rigatoni
  • 1-2 eggplants
  • 1-2 shallots
  • 2 garlic cloves
  • Cherry tomatoes
  • ¼ cup pesto (basil -oil-garlic-walnuts-salt)
  • ¾ cup ricotta
  • ¼ cup grated parmesan cheese
  • Pine nuts
  • 1-2 eggplants
  • 1-2 shallots
  • 2 garlic cloves
  • Cherry tomatoes
  • ¼ cup pesto (basil -oil-garlic-walnuts-salt)
  • ¾ cup ricotta
  • ¼ cup grated parmesan cheese
  • Pine nuts

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the pasta

Heat the oven to 400°F.
  • Brush the baking dish with olive oil.
In a large pot of boiling salted water, cook the rigatoni just until tender, about 12 minutes. Drain. Transfer to a mixing bowl and drizzle with olive oil.
While the pasta cooks, prepare the eggplant.

2

Prep the eggplant, shallot, and garlic

  • Cut the eggplants into ½ -inch cubes. Transfer to a colander, toss with salt, and set in the sink or over a bowl to drain.
  • Peel and thinly slice the shallot.
  • Chop the garlic.

3

Cook the eggplant

In a 12-inch frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot and the garlic and cook until fragrant, about 1 - 2 minutes. Rinse the eggplant to remove some of the salt. Add to the pan with the shallot and cook until the eggplant is soft and caramelized, about 5 minutes. Add the cherry tomatoes to the pan and cook until heated through, about 2 minutes. Stir in 2 tablespoons water to the pan to help dissolve any browned bits on the bottom of the pan. Transfer to a large mixing bowl. Add the drained pasta, the pesto, ricotta, and half the parmesan cheese, and toss to combine.

4

Bake the pasta

Transfer the pasta and eggplant mixture to the baking dish, sprinkle the remaining parmesan and sprinkle the pine nuts on top. Bake in the hot oven until the surface is well browned and crusty, about 15 minutes.

5

Serve

Remove from the oven and let rest for at least five minutes. Serve on individual plates.

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