Rigatoni with Roasted Eggplant and Marinara


1 lb of rigatoni pasta
2 egg plants, about 1 lb each
3 tbs extra virgin olive oil
3 cups of marinara sauce, bottled or homemade
1/4 cup water
Small bunch fresh basil, for garnish
Parmesan for sprinkling.
This is a super simple Italian comfort food recipe. Creamy roasted eggplant is married with rigatoni and savory sweet marinara sauce.


  • Cook pasta according to pasta directions. Reserve 1/4 cup of the pasta water for later use.
  • Preheat the oven to 350 degrees
  • Trim egg plant and cut into 1/2 inch cubes.
  • Grease the bottom of a baking dish with olive and add the eggplant.
  • Bake for 30 to 40 minutes, occasionally turning eggplant to ensure even browning.
  • In a large sauce pan bring the marinara sauce to a boil and add the roasted eggplant and the pasta water.
  • Reduce heat, cover and simmer for 5 to 7 minutes.
  • Place cooked pasta on a platter and pour sauce over.
  • Garnish with chopped basil and Parmesan cheese.




30 min


1 hr


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