Photo: Markus Spiske
Baked rigatoni with aubergine & mozzarella
10 ingredients
Serves 6
openrecipes
A fantastic dish for entertaining – the whole thing can be made ahead
Estimated Nutrition (whole recipe, rough)
424
Calories
18g
Protein
28g
Fat
28g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Buffalo | not in our table | 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
- 1¼kg small vine or small plum tomatoes
- 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 olives , stoned and chopped
- 2 good handfuls of basil leaves, plus extra for serving
- 450g buffalo mozzarella
- 50g parmesan , freshly grated, plus extra for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes