Rigatoni with Eggplant, Mushrooms and Goat Cheese

Rigatoni with Eggplant, Mushrooms and Goat Cheese

91
ATHOM73 0

"Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot."

Ingredients

55 m {{adjustedServings}} servings 572 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1110 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.
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Reviews

91
  1. 125 Ratings

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As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the riga...

Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red pepper, used vegetable stock and leftover roasted eggplant. I also left out the olives.

I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh spinach, reduced the oil by half and added some red wine and red pepper flakes for heat. The tomatoes ...