Prosciutto & Eggplant Rigatoni Bake

By Michelle Southan

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Maybe its the cheese all golden and melted on top, perhaps its the general joy of pasta, but this pasta bake is a dinner winner.

All you have to do is throw all your ingredients of Prosciutto & Eggplant Rigatoni Bake

  1. 300g dried rigatoni pasta
  2. 60ml (1/4 cup) olive oil
  3. 1 small (about 350g) eggplant, halved lengthways, thinly sliced
  4. 400g can diced tomatoes
  5. 375ml (1 1/2 cups) passata (tomato pasta sauce)
  6. 185ml (3/4 cup) Massel chicken style liquid stock
  7. 100g chargrilled capsicum, cut into 2cm-thick strips
  8. 100g prosciutto slices, halved crossways, halved again lengthways
  9. 25g (1/3 cup) shredded parmesan

The instruction how to make Prosciutto & Eggplant Rigatoni Bake

  1. Preheat oven to 200u00baC. Cook the pasta in a saucepan of salted boiling water for 8 minutes or until almost al dente. Drain.
  2. Meanwhile, heat one-third of the oil in a large frying pan over medium heat. Cook one-third of the eggplant for 2-3 minutes each side or until light golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining oil and eggplant, reheating pan between batches.
  3. Combine the tomato, passata and stock in a large bowl. Season with salt and pepper. Add the pasta, eggplant, capsicum and prosciutto. Stir until well combined.
  4. Spoon the pasta mixture into a 2L (8-cup) capacity ovenproof dish. Sprinkle with the parmesan. Bake for 30 minutes or until the parmesan melts and is golden. Sprinkle with basil leaves.

Nutritions of Prosciutto & Eggplant Rigatoni Bake

fatContent: 556.153 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 63 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 22 grams protein
sodiumContent: 20 milligrams cholesterol

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