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Rigatoni with Melanzane al Forno

updated

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Ingredients for 4 servings:

  • 300g rigatoni
  • 1 large eggplant(s)
  • 3 tbsp tomato paste
  • 200 ml cream
  • 50 ml broth
  • 2 tbsp Parmesan
  • 100 g ham
  • 150 g cheese, grated
  • 1 small chili pepper(s), dried
  • 1 tbsp butter
  • olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pasta casserole with eggplant and ham

Cook the rigatoni until al dente. Meanwhile, dice the eggplant and sauté it with the chili pepper in olive oil. Add the ham, fry briefly with the tomato paste, and deglaze with the cream and broth. Let the sauce simmer slightly. Add the Parmesan cheese and season with salt and pepper. Finally, fold in the butter. Mix the rigatoni with the sauce and place in a baking dish. Sprinkle with the grated cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 15-20 minutes. The dish is also suitable for vegetarians without the ham.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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