Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g riatoni
- 1 large eggplant (s)
- 3 tablespoon tomato paste
- 200 ml cream
- 50 ml broth
- 2 tablespoon parmesan
- 100 g ham
- 150 g cheese, rated
- 1 small chilli pepper (s), dried
- 1 tablespoon butter
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rigatoni al dente. Meanwhile, dice the aubergine and fry in olive oil with the chilli pepper. Add the ham, fry the tomato paste briefly and deglaze with the cream and stock. Let the sauce simmer a little. Add the parmesan and season with salt and pepper. Finally fold in the butter.
- Mix the rigatoni with the sauce and place in a baking dish. Sprinkle with the grated cheese.
- Bake in a preheated oven at 200 ° C top / bottom heat for about 15 - 20 minutes.
- Without ham, the dish is also suitable for vegetarians.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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