Eggplant (Aubergine) Rigatoni Bake
This delightful Eggplant (Aubergine) Rigatoni Bake is a perfect fusion of flavors, combining the savory richness of lean ground beef with the hearty goodness of baked eggplant and rigatoni pasta. Ideal for a family dinner or a cozy gathering, this dish is a feast for the eyes and the palate. With its layers of delicious ingredients and a sprinkle of melted cheese on top, this bake is sure to become a staple in your kitchen. Follow this detailed recipe from lovewithrecipes.com to create a comforting and satisfying meal in under an hour.
Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 6
- Category: Greek
- Rating: ⭐⭐⭐⭐⭐ (5/5 based on 4 reviews)
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Aubergine) | 1 medium |
| Olive oil | 3 tablespoons |
| Lean ground beef | 1 pound |
| Zucchini | 1 medium |
| Green bell pepper | 1 medium |
| Onion | 1 medium |
| Garlic | 1 clove |
| Stewed tomatoes | 1 can (14.5 oz) |
| Tomato sauce | 1 cup |
| Ground cinnamon | 1/4 teaspoon |
| Rigatoni pasta | 8 ounces |
| Half-and-half cream | 1 cup |
| Monterey Jack cheese | 1 cup (shredded) |
| Parmesan cheese | 1/2 cup (grated) |
| Salt | to taste |
| Black pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 557.1 kcal |
| Total Fat | 27 g |
| Saturated Fat | 10.2 g |
| Cholesterol | 111.1 mg |
| Sodium | 871.4 mg |
| Total Carbohydrates | 48.8 g |
| Dietary Fiber | 6.7 g |
| Sugars | 12 g |
| Protein | 31.6 g |
Instructions
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Prepare the Eggplant: Begin by preheating your oven to 400°F (200°C). While the oven heats up, take your medium-sized eggplant, wash it thoroughly, and slice it into rounds about 1/4 inch thick. This will help ensure even cooking and allow for optimal flavor absorption.
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Grease the Baking Dish: Lightly grease a 13 x 9-inch baking dish with a bit of olive oil or non-stick cooking spray. This step is crucial as it prevents sticking and helps in achieving a golden brown finish on your baked eggplant.
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Brush and Bake the Eggplant: Arrange the eggplant slices in a single layer in the greased baking dish. Brush both sides of each slice with olive oil to enhance flavor and aid in browning. Place the dish in the preheated oven and bake for approximately 20 minutes, or until the eggplant slices are lightly browned and tender. Once done, remove the dish from the oven and set it aside to cool slightly.
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Reduce Oven Temperature: After removing the eggplant, lower the oven temperature to 350°F (175°C), as this will be the baking temperature for the assembled dish.
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Cook the Beef Mixture: In a large skillet over medium heat, add the lean ground beef. Cook it, breaking it up with a spatula until it is no longer pink and has browned evenly. Drain any excess fat to keep the dish light and healthy. To this browned beef, add the chopped zucchini, green bell pepper, onion, and garlic. Stir the mixture, cooking until the vegetables are tender and the beef is fully cooked through, which should take about 5-7 minutes.
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Add Tomatoes and Seasonings: Once the vegetables are cooked, stir in the stewed tomatoes and tomato sauce. Season the mixture with salt, black pepper, and ground cinnamon, stirring well to break up any large chunks of tomatoes. Allow this mixture to simmer on low heat for about 10 minutes, letting the flavors meld together beautifully.
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Layer the Ingredients: With your ingredients prepared, it’s time to layer them in the baking dish. Begin by spooning the beef mixture evenly over the baked eggplant slices. This creates a hearty base that is packed with flavor.
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Prepare the Rigatoni: While the beef mixture simmers, bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until it is al dente, typically around 8-10 minutes. Drain the pasta and return it to the pot. In a mixing bowl, combine the cooked rigatoni with the half-and-half cream and Monterey Jack cheese, stirring until everything is well incorporated.
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Top the Beef with Rigatoni: Spoon the rigatoni mixture over the beef layer in the baking dish, spreading it evenly. This layer of pasta will absorb the flavors from the layers beneath and provide a delightful texture.
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Add Cheese Topping: Finally, sprinkle the grated Parmesan cheese over the top of the rigatoni layer. This will create a deliciously cheesy crust as it bakes, adding a lovely golden hue and enhancing the overall flavor of the dish.
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Bake the Dish: Cover the baking dish with aluminum foil to retain moisture during baking. Place it in the oven and bake for 20 minutes. After this time, remove the foil and bake for an additional 10 minutes, allowing the cheese to bubble and brown slightly, resulting in a beautifully crusted top.
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Serve and Enjoy: Once the bake is finished, remove it from the oven and let it sit for about 5 minutes to cool slightly before serving. This brief rest period allows the layers to set, making it easier to serve. Slice into portions and serve warm, garnished with fresh herbs if desired, for an added pop of color and flavor.
Conclusion
This Eggplant (Aubergine) Rigatoni Bake is not only a comforting dish but also a nutritious one, filled with vibrant vegetables and protein-rich ingredients. Perfect for a family meal, it’s a dish that brings together the best of Mediterranean flavors and textures. Serve it with a crisp green salad or garlic bread for a complete dining experience. Enjoy your creation from lovewithrecipes.com!
