Eggplant & Mushroom Rigatoni

Name: Eggplant & Mushroom Rigatoni
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: San Giorgio Rigatoni, No. 23; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; O Organics Cheese, Organic, Shredded, Parmesan; SIGNATURE SELECTS Black Pepper, Ground; Morton Iodized Salt, 26 Ounce; dried italian seasoning; McCormick® Smoked Paprika; Annie's Organic All Stars, Canned Pasta in Tomato & Cheese Sauce; Hunt's Tomatoes Sauce With Basil Garlic And Oregano

Serves 4

15 mins prep

10 mins cook

25 mins total

A delicious vegetarian dish made with rigatoni pasta, eggplant, mushrooms, and a flavorful tomato and basil sauce. Perfect for a quick lunch, this recipe utilizes simple ingredients commonly found in your refrigerator. Enjoy this hearty meal topped with Parmesan cheese.

1: Boil the Rigatoni pasta in a pot with enough water for 8-9 minutes.

2: Sauté eggplant and mushrooms with olive oil, then add minced garlic, onion, and paprika with a pinch of salt. Cook until fragrant and color changes.

3: Add the sauce and reserved pasta water, then add dried Italian seasoning and black pepper.

4: Season with salt and mushroom broth, then taste. Serve on a plate topped with Parmesan cheese and olive oil.

Eggplant & Mushroom Rigatoni

Serves 4

15 mins prep

10 mins cook

25 mins total

What you need

How to make