Rigatoni with Eggplant, Mushrooms and Goat Cheese Recipe
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Rigatoni with Eggplant, Mushrooms and Goat Cheese

By: ATHOM73  
"Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot."

Rating: This weblink has been rated 66 times with an average star rating of 4.3 Read Reviews (55)

Rate/Review | 3,213 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
10 Min
Cook Time:
45 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 577 | Total Fat: 23.1g | Cholesterol: 30mg

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 view all reviews »

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2006 by CRAZY4SUSHI 
As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2005 by LindaT 
Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2006 by Mandira 
Excellent Recipe! My family enjoyed it a lot. I added italian seasoning, basil leaves and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2004 by Alexandra 
This recipe was quick, easy and different. I replaced the eggplant with zucchini and it had a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2007 by CreativeCook 
I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2004 by BKBARONS 
Fabulous. I cooked for just two people, so i was able to save the rest of the sauce in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2005 by BABSKITCHEN 
I was looking for a way to use up some goat cheese and came across this recipe. We liked it a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2007 by Fran 
Love it! It was like eggplant parmesan disassembled. I used half a can of diced tomatoes,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2007 by shatter 
This was a tasty recipe, I used feta instead of the goats cheese and added some diced zucchini... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2006 by 007librarian 
Absolutely delicious. I've made this over and over again and have served it for company. Takes... MORE

 
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