Baked Rigatoni with Roasted Eggplant and Tomato

Recipe courtesy Loretta Keller

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5

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Total Reviews: 4

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  • on October 20, 2011

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    This was a great recipee, I added my own twist to it. I browned ground turkey, and added red pepper, fennell, white pepper, salt, and thyme. I added this in with the tomatoes, eggplant, and garlic. then proceeded with the cheese. It was delicioso!! My husband gave me a standing ovation. Plan to make it again soon.

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  • on September 25, 2011

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    This was amazing. I was in my kitchen roasting tomatoes garlic onion hot peppers and garlic to put in jars and this recipe came on I could not believe it!!!! I made the pasta and made this while I finished roasting veg. I had alot to do. Now I know what to do all the
    quarts of roasted veg I just did. Thank You

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  • on June 30, 2011

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    Amazing! Easy & a crowd pleaser! A much lighter version of a vegetable lasagna I make & much less labor intesive! My husband wants me 2 make it again this weekend!Love it! PS we R big meat eaters & it was very satisfying!

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  • on June 29, 2011

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    This was very good, although the show directions varied a bit from these directions. I used 1/2 lb pasta in the recipe and thought that would have been 6 servings. I also added 1/2 cup of both parm(which I mixed in) and mozz which I put on top. I used only 1/2 head garlic simmered in 1/2 cup oil and I did not use scallions. I do not eat red meat and chicken rarely but my bf said grilled chicken or grilled hot sausage would be awesome. I also will roast a couple more tomatoes next time to add in. With rustic bread and green salad it was awesome!

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