Baked Rigatoni with Eggplant Tomatoes and Ricotta
Ingredients
- 4 tablespoons unsalted butter (plus more for greasing)
- 1 pound rigatoni
- 3/4 cup extra-virgin olive oil
- 2 pounds eggplants (medium cut into 3/4-inch dice)
- Kosher s alt
- Freshly ground black pepper
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 4 1/2 beefsteak tomatoes (2 pounds), cut into 1/2-inch dice
- 1/3 cup pesto, prepared
- 1 cup fresh ricotta cheese
- 6 ounces fresh mozzarella, shredded (1 1/2 cups)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Instructions
Baked Rigatoni with Eggplant, Tomatoes, and Ricotta serves 8 original recipe by Food & Wine.
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