Baked Rigatoni Maccheroni Recipe


      1 pound Maccheroni (Rigatoni, Ziti, or Cavatapi)

  • Tomato sauce: 750 ml (3,17 cups)


  • 2 Cloves of garlic


  • 2 Eggplants


  • 2 pounds Mozzarella 


  • Grated Parmesan: 50g (1,76oz)


  • Leaves of basil fresco: 2/3


  • Extra Virgin Olive Oil as needed


  • Salt



    1)    To prepare the Baked Pasta With Eggplants you must first of all prepare a           simple tomato sauce.  In a large saucepan brown the garlic with the olive              oil, add tomato sauce,  salt & cook  slowly over low heat for about 1 hour.               Add the fresh basil.
  • 2)     In the meantime, wash the eggplants, cut them into cubes and fry them in              hot olive oil.
  • 3)     When ready put the fried eggplants on paper towels. Let them cool and                add them to the  tomato sauce.

  • 4)     Cut the Mozzarella into cubes 
  • 5)      Cook the pasta in abundant salted water. Drain the pasta al dente and                    season with the tomato and eggplant sauce. Add the mozzarella and a                      grated Parmigiano Reggian  Cheese and stir over an unlit flame. (or                         Grana  Padano)
  • 6)       Pour the pasta into an oven pan. Sprinkle the surface with a grated                          Parmesan and  bread crumbs.
  • 7)       Bake at 350 F degrees for about 20-30 minutes. The last few minutes use the grill                         function until  the crust has formed on the surface. Enjoy Baked Pasta!