Baked rigatoni with aubergine mozzarella

Baked rigatoni with aubergine & mozzarella

Baked rigatoni with aubergine & mozzarella

By BBC Good Food
30 minutes

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Details
  • Servings:   6
  • Calories:   739
  • Protein:   34g
  •  
  • Fiber:   8g
  • Sugar:   17g
  • Carb Total:   77g
  •  
  • Trans Fat:   0g
  • Saturated:   14g
  • Fat Total:   32g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 1 ¼kg small vine or small plum tomato
  • a sprinkling of golden caster sugar
  • 4 tbsp extra-virgin olive oil plus extra for drizzling
  • 1 large aubergine (about 450g/1lb)
  • 500g rigatoni
  • 2 garlic cloves crushed
  • 85g black olive stoned and chopped
  • 2 good handfuls of basil leaves, plus extra for serving
  • 450g buffalo mozzarella
  • 50g parmesan freshly grated, plus extra for serving
Instructions

Baked rigatoni with aubergine & mozzarella serves 6 original recipe by BBC Good Food.

View original preparation instructions

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