redplum.com

Baked Rigatoni with Eggplant and Sausage

See full recipe on: Cooking Channel



Ingredients

Kosher salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably san marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated parmigiano-reggiano

Nutrition 6 servings

Per Serving % Daily Value
Calories 855
Fat 42g 65%
Carbs 73g 24%
Protein 44g 88%
Fiber 8g 32%
Cholesterol 113mg 37%
Sodium 1,333mg 55%
     
Fat
Carbs
Protein

Preparation






RedPlum's
Savings Newsletter

SIGN UP TODAY
RetailMeNot Everyday
on Facebook
RetailMeNot Everyday
on Twitter