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Baked Rigatoni with Tomatoes and Eggplant

The Mediterranean Dish
  • 65 minutes
  • Serves 6 to 8

INGREDIENTS

1

eggplant (about 1lb), thinly sliced

1 lb

Rigatoni pasta

Water

Salt

Extra Virgin Olive Oil (Click Here for Our Greek Private Reserve oil)

1

small onion, finely chopped

2

garlic cloves, minced

1 lb

lean ground beef OR ground turkey

1 tsp

Spanish paprika

1 tsp

ground nutmeg

1 tsp

dried Rosemary

1/2 tsp

black pepper

26 oz

canned or boxed crushed tomatoes

15 oz

tomato sauce

1

large tomato, sliced

6 oz

fresh mozzarella, more to your liking (optional)

fresh basil leaves