Photo: Andrew Ridley
Rigatoni with Eggplant, Mushrooms and Goat Cheese
13 ingredients
10 min + 45 min
6 servings
openrecipes
"Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot."
Estimated Nutrition (whole recipe, rough)
743
Calories
51g
Protein
28g
Fat
73g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package rigatoni pasta
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, sliced
- 1 (8 ounce) package fresh mushrooms, coarsely chopped
- 1 eggplant, cut into 1/2 inch cubes
- 1 (28 ounce) can crushed tomatoes in puree
- 1/2 cup chicken broth
- 15 kalamata olives, pitted and chopped
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces goat cheese, cut into large chunks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes