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Eggplant Rigatoni Bake


Serves 4-5.


  • 1 1/2 Tbsp olive oil
  • 1 large American (globe) eggplant
  • 3 c tomato pasta sauce
  • 1 c small curd cottage cheese or ricotta
  • 6 oz Rigatoni pasta
  • 3/4 c grated Romano cheese (or similar hard salty cheese)


  1. Preheat oven to 350 degrees F.
  2. Peel eggplant (optional) and cut into 3/4 inch dice.
  3. Use the olive oil to lightly oil a large griddle or skillets.
  4. Turn the griddle/skillets on medium heat and warm them. Add the eggplant in a single layer. (You may have to work in batches.) Cook 4 minutes per side, or until lightly browned. Remove from heat.
  5. Cook the Rigatoni in boiling, salted water until al dente, according to package directions. Drain.
  6. In a 13 x 9 x 2 inch baking dish, ladle 1 cup of the sauce and spread it on the bottom.
  7. Place half of the Rigatoni in a layer on the sauce. Spread half of the cottage cheese on top.
  8. Sprinkle one-quarter cup of the Romano cheese over the cottage cheese and then, half of the eggplant.
  9. Repeat all layers once more.
  10. End with all of the remaining sauce and an even sprinkling of the remaining Romano.
  11. Bake uncovered for 20-25 minutes. Serve hot.

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