Rigatoni Con Melanzane Al Forno
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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