NutritionSortLoading...
Loading...

Nonstick vegetable oil spray

1 unpeeled large eggplant (1½-1¾ lb), cut into ½" cubes

2 medium yellow bell peppers, cut into ½" squares

2 cups grape tomatoes

3 large garlic cloves, divided

⅓ c olive oil

2 c (firmly packed) fresh basil leaves, divided

1 c freshly grated Parmesan cheese, divided

¼ c pine nuts

1 28-oz can whole tomatoes in juice

1 c heavy whipping cream

1 lb rigatoni

1 lb whole-milk mozzarella cheese, cut into ½" cubes

Select allAdd

1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

2. Combine ⅔ c basil, ½ c Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

3. Blend tomatoes with juice, cream, 1⅓ c basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

4. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and ½ c Parmesan. Transfer to 13"x9"x2" baking dish. Sprinkle with mozzarella and pine nut topping.

5. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

Tags: BonAppetit, Bon-Appetit, Bon Appetit, Casserole, Cheese, Dinner, Eggplant, Italian, Main, Mozzarella, Nut-free, Parmesan, Pasta, PastaBake, Pasta-Bake, Pasta Bake, Pepper, Tomato, Vegetarian