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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."
Rigatoni with Eggplant, Mushrooms and Goat Cheese Recipe
RECIPE RATING:
This recipe has been rated 57 times with an average star rating of 4.3
Read Reviews (49)
PREP TIME  10 Min
COOK TIME  45 Min
READY IN  55 Min

SERVINGS

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Servings
 

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

What to Drink?
Wine Sangiovese

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 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 3 stars. This recipe averages a 4.3 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 4 stars. This recipe averages a 4.3 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 4.3 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 4.3 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 5 stars. This recipe averages a 4.3 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 4 stars. This recipe averages a 4.3 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 4 stars. This recipe averages a 4.3 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 4.3 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
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 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

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Nutritional Information
Rigatoni with Eggplant, Mushrooms and Goat Cheese

Servings Per Recipe: 6

Amount Per Serving

Calories: 577

  • Total Fat: 23.1g
  • Cholesterol: 30mg
  • Sodium: 1193mg
  • Total Carbs: 74.7g
  •     Dietary Fiber: 8g
  • Protein: 22.8g

VIEW DETAILED NUTRITION

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