Rigatoni with Eggplant, Mushrooms and Goat Cheese Recipe - Allrecipes.com
Rigatoni with Eggplant, Mushrooms and Goat Cheese Recipe
  • READY IN 55 mins

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2005

Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red pepper, used vegetable stock and leftover roasted eggplant. I also left out the olives.

 
Most Helpful Critical Review
Sep 16, 2006

As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich.

 
Feb 15, 2007

I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh spinach, reduced the oil by half and added some red wine and red pepper flakes for heat. The tomatoes I used had Italian spices added already. Instead of goat cheese, I used Boursin gourney cheese with herbs, which is what I had on hand. When it melted along with the sauce, it tasted very much like La Madeleine's tomato basil soup, with chunky veggies in it, of course. I served it over whole grain rotini pasta. Even my husband liked it a lot, even though there wasn't any meat in it. Thanks for the recipe!

 
Jun 17, 2006

Excellent Recipe! My family enjoyed it a lot. I added italian seasoning, basil leaves and oregano for more flavor. It tasted very good. I will surely make it again.

 
Aug 08, 2004

Fabulous. I cooked for just two people, so i was able to save the rest of the sauce in the freezer for another time. I think any olives would do -- the kalamata olives we used had the pits, so you had to be careful of that when eating. Also, the olives are very strong so stick with the quantity suggested and don't go overboard. Great recipe.

 
Mar 07, 2007

Love it! It was like eggplant parmesan disassembled. I used half a can of diced tomatoes, half a can of puréed, red wine instead of the broth and Greek feta instead of the plain goat cheese, and added some dried oregano and basil. With a baguette and a glass of wine, it made a lovely meal.

 
Feb 27, 2004

This recipe was quick, easy and different. I replaced the eggplant with zucchini and it had a great flavor. It was a nice change from the standard tomato and pasta dishes. I will definately make this again.

 
Feb 12, 2007

This was a tasty recipe, I used feta instead of the goats cheese and added some diced zucchini with the eggplant to increase the vegetable intake!

 

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Nutrition

  • Calories
  • 572 kcal
  • 29%
  • Carbohydrates
  • 74.2 g
  • 24%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 1110 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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