Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Rigatoni with Pizza Accents
Eggplant Red Gravy with Anchovies
Eggplant and Mushrooms with Wild Rice
Vodka Rigatoni
Pan-fried Polenta with Corn, Kale and Goat Cheese
MORE
Top Related Articles
Change Up Mac 'n' Cheese
Vegetables with Pizzazz
Know Your Cheese
Roquefort cheese
Cheese and Wine Pairing
Baking with Fresh Pumpkin
Tasting, Buying, and Storing Cheese
Cooking with Beer
Cheese 101
Wild About Mushrooms
Related Collections
Canned Chicken Broth and Stock
Canned Tomatoes
Canned Vegetables
Canned Food Recipes
Eggplant
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Rigatoni with Eggplant, Mushrooms and Goat Cheese
SUBMITTED BY:
ATHOM73
PHOTO BY:
Jenn
"Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot."
RECIPE RATING:
Read Reviews
(39)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
45 Min
READY IN
55 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Sep. 11, 2005 by
LindaT
X
Full Review
LindaT
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.
Was this review helpful?
[
YES
]
12 users found this review helpful
Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red...
MORE
MORE
Reviewed on Sep. 16, 2006 by CRAZY4SUSHI
X
Full Review
CRAZY4SUSHI
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.
Was this review helpful?
[
YES
]
11 users found this review helpful
As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at...
MORE
MORE
Reviewed on Jun. 17, 2006 by
Mandira
X
Full Review
Mandira
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.
Was this review helpful?
[
YES
]
9 users found this review helpful
Excellent Recipe! My family enjoyed it a lot. I added italian seasoning, basil leaves and...
MORE
MORE
Reviewed on Aug. 8, 2004 by BKBARONS
X
Full Review
BKBARONS
Aug. 8, 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.
Was this review helpful?
[
YES
]
8 users found this review helpful
Fabulous. I cooked for just two people, so i was able to save the rest of the sauce in the...
MORE
MORE
Reviewed on Feb. 27, 2004 by Alexandra
X
Full Review
Alexandra
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.
Was this review helpful?
[
YES
]
8 users found this review helpful
This recipe was quick, easy and different. I replaced the eggplant with zucchini and it had a...
MORE
MORE
Reviewed on Feb. 15, 2007 by
CreativeCook
X
Full Review
CreativeCook
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!
Was this review helpful?
[
YES
]
6 users found this review helpful
I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh...
MORE
MORE
Reviewed on May 23, 2006 by
007librarian
X
Full Review
007librarian
May 23, 2006
Absolutely delicious. I've made this over and over again and have served it for company. Takes a bit of prep but we think it's well worth it! I left out the olives as no one in my family cares for them.
Was this review helpful?
[
YES
]
5 users found this review helpful
Absolutely delicious. I've made this over and over again and have served it for company. Takes...
MORE
MORE
Reviewed on Apr. 2, 2005 by
BABSKITCHEN
X
Full Review
BABSKITCHEN
Apr. 2, 2005
I was looking for a way to use up some goat cheese and came across this recipe. We liked it a lot but it definitely has a zing to it between the goat cheese and the kalamata olives. I think next time I may cut back a little on the goat cheese so there is a stronger tomato taste. I did not add the salt because there is plenty in the canned tomato, chicken broth, and goat cheese.
Was this review helpful?
[
YES
]
5 users found this review helpful
I was looking for a way to use up some goat cheese and came across this recipe. We liked it a...
MORE
MORE
Reviewed on Feb. 12, 2007 by shatter
X
Full Review
shatter
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!
Was this review helpful?
[
YES
]
4 users found this review helpful
This was a tasty recipe, I used feta instead of the goats cheese and added some diced zucchini...
MORE
MORE
Reviewed on Mar. 7, 2007 by
Fran
X
Full Review
Fran
Mar. 7, 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.
Was this review helpful?
[
YES
]
3 users found this review helpful