Cheesy Rigatoni with Eggplant Sauce Recipe
Looking for a simple meatless main dish? Try this hearty casserole of pasta and veggies. It's ready in less than an hour.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Wooden spoon
- Baking dish
- Oven
- Stove
- Measuring cup
- Spatula
- Aluminum foil
Ingredients
- 2 1/2 cups uncooked rigatoni pasta (7 oz)
- 2 tablespoons olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 small unpeeled eggplant, cut into 1/2-inch cubes (3 cups)
- 1 medium zucchini, halved lengthwise, cut into 1/4-inch slices (1 1/2 cups)
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
- 1 can (8 oz) Muir Glen™ organic tomato sauce
- 1 1/2 cups shredded mozzarella cheese (6 oz)
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