This satisfying pasta bake delivers comfort with a vegetable-packed twist. Rigatoni are coated in a rich sun-dried tomato and eggplant ragù sauce, then baked until bubbling with creamy mozzarella and golden parmesan. This dish is perfect for sharing with loved ones for weeknight dinners or relaxed weekend cooking.
Time to make: 50–60 minutes
Serves: 3–4
Ingredients:
- 200g rigatoni
- 1 cup shredded mozzarella
- ¼ cup grated parmesan
- Fresh basil, to serve (optional)
Ragù Sauce:
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, finely chopped
- 1 eggplant, diced
- 2 cups baby spinach
- 1 x 400g tinned tomatoes, crushed
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt and pepper, to taste
Method:
Cook pasta shells in salted boiling water until just al dente. Drain and set aside.
Then, make the ragù. Heat olive oil in a pan over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds. Add eggplant and cook for 5–7 minutes until tender. Stir in sun-dried tomatoes, crushed tinned tomatoes, oregano, chili flakes, salt, and pepper. Simmer for 5–8 minutes until thickened.
Preheat the oven to 350°F/180°C. Messily mix the sauce and pasta in a baking dish, sprinkling with mozzarella and parmesan. Bake for 20–25 minutes, until golden and bubbling.
Top with fresh basil and enjoy warm.
