Rigatoni Bolognese Recipe
No foreign travel is required to savor this wonder of the Provençal kitchen--rigatoni topped with eggplant, onion, zucchini, tomatoes and garlic.
Prep Time (min): 30
Total Time (min): 30
Servings 6
Ingredients
- 1 medium eggplant, peeled and cut into 3/4-inch pieces (about 8 oz)
- 2 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 1 medium zucchini, quartered lengthwise and cut into 1/2 pieces (about 8oz)
- 1 clove garlic, minced
- 1 can (28oz) crushed tomatoes
- 1 package Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
- 1 package (16 oz) dried rigatoni pasta
Directions
1. In Dutch oven cook and stir eggplant in 1 tablespoon of the oil over medium heat about 5 minutes or until lightly browned. Stir in remaining 1 tablespoon oil, onion, zucchini and garlic. Cook, stirring occasionally, about 3 minutes more or until vegetables are tender.
2. Stir in undrained tomatoes and Morningstar Farms® Grillers® Recipe Crumbles™. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes.
3. Meanwhile, cook pasta according to package directions. Drain. Toss pasta with tomato mixture. Serve with Parmesan cheese, if desired.
