Ingredients
- 2½ cups uncooked rigatoni pasta (7½ oz)
- 2 tablespoons olive oil
- ½ cup chopped onion
- 1 small unpeeled eggplant, cut into ½-inch cubes (3 cups)
- 1 medium zucchini, halved lengthwise, cut into ¼-inch slices (1½ cups)
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
- 1 can (8 oz) tomato sauce
- 1½ cups shredded mozzarella cheese (6 oz)
How to Make It
- Cook and drain pasta as directed on package for al dente. Spray 1238-inch (2-quart) glass baking dish with cooking spray.
- Heat oven to 350°F. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion, eggplant and zucchini; cook 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in diced tomatoes and tomato sauce.
- Spoon cooked pasta into baking dish. Spoon eggplant sauce over pasta.
- Cover tightly with foil; bake 20 minutes. Uncover dish; sprinkle with mozzarella cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 540 kcal Calories from Fat: 126 kcal |
|
% Daily Value*
|
| Total Fat 14 g 40% |
Saturated Fat 6 g 30% |
Trans Fat 0.0 g |
Cholesterol 25 mg 8% |
Sodium 1000 mg 17% |
carbohydrates 71 g 55% |
Dietary Fiber 8 g 21% |
Protein 25 g 50% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |