Rigatoni with Eggplant and Pine Nut Crunch

Name: Rigatoni with Eggplant and Pine Nut Crunch
Ingredients: Nonstick vegetable oil spray; 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes; 2 medium yellow bell peppers, cut into 1/2-inch squares; 2 cups grape tomatoes; 3 large garlic cloves, divided; 1/3 cup olive oil; 2 cups (firmly packed) fresh basil leaves, divided; 1 cup freshly grated Parmesan cheese, divided; 1/4 cup pine nuts; 1 28-ounce can whole tomatoes in juice; 1 cup heavy whipping cream; 1 pound rigatoni; 1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

"This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor...."

INGREDIENTS

•

Nonstick vegetable oil spray

•

1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes

•

2 medium yellow bell peppers, cut into 1/2-inch squares

•

2 cups grape tomatoes

•

3 large garlic cloves, divided

•

1/3 cup olive oil

•

2 cups (firmly packed) fresh basil leaves, divided

•

1 cup freshly grated Parmesan cheese, divided

•

1/4 cup pine nuts

•

1 28-ounce can whole tomatoes in juice

•

1 cup heavy whipping cream

•

1 pound rigatoni

•

1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes