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Prosciutto & Eggplant Rigatoni Bake

Prosciutto & Eggplant Rigatoni Bake

Finally the crazy weather is over and loving the cool breeze. Am enjoying it while it last before another hot weekend strikes… yikes! So I try to spend less time in kitchen and relax a little – keeping dinner simple is always the way to go. This baked rigatoni pasta turned out really good. Simple yet delicious – that’s how I like it.

Prosciutto & Eggplant Rigatoni Bake

I followed the recipe from Taste.com.au. I know my picture doesn’t resemble the one in the published article – haha. That looked really pretty, doesn’t it? I didn’t have basil leaves so I omitted that from the recipe. I added mushrooms to my recipe because my pasta must come with mushrooms! The use of lightly pan-fried eggplant delivers an out-of the world taste when combined with passata. Even my other half who loathes eggplant said this way of cooking it is so much better than Chinese stir fry way.

Prosciutto & Eggplant Rigatoni Bake
Ingredients:

  • 300g dried rigatoni pasta
  • 60ml (1/4 cup) olive oil
  • 1 small (about 350g) eggplant, halved lengthways, thinly sliced
  • 400g can diced tomatoes
  • 375ml (1 1/2 cups) passata (ready made tomato pasta sauce)
  • 185ml (3/4 cup) chicken stock
  • 100g chargrilled capsicum, cut into 2cm-thick strips
  • 100g prosciutto slices, halved crossways, halved again lengthways
  • 5-6 white button mushrooms, sliced (makes about 2 cups)
  • 25g (1/3 cup) shredded parmesan

Steps:

  1. To chargrill capsicum, simply cut capsicum into half. Set oven to broil/grill at 150ºC, and place the capsicum skin side up facing the broiler and grill for 10-15 minutes until charred. Let it cool before peeling the skin away.
  2. Preheat oven to fan mode at 180ºC.
  3. Cook the pasta in a saucepan of salted boiling water for 8 minutes or until almost al dente. Drain.
  4. Meanwhile, heat one-third of the oil in a large frying pan over medium heat. Cook one-third of the eggplant for 2-3 minutes each side or until light golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining oil and eggplant, reheating pan between batches.
  5. Using the same pan, add in the mushrooms and saute till soft. Then combine the tomato, passata and stock in a large bowl and pour into the pan. Season with salt and pepper.
  6. Add the pasta, eggplant, capsicum and prosciutto. Stir until well combined.
  7. Spoon the pasta mixture into a 2L (8-cup) capacity ovenproof dish. Sprinkle with the parmesan. Bake for 30 minutes or until the parmesan melts and is golden.

Prosciutto & Eggplant Rigatoni Bake

Cooksnaps

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