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Baked Rigatoni with Tomatoes and Eggplant
THE MEDITERRANEAN DISH17Ingredients
65Minutes
390Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 eggplant (about 1lb, thinly sliced)
- 1 lb. rigatoni pasta
- water
- salt
- extra virgin olive oil (Click Here for Our Greek Private Reserve oil)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 lb. lean ground beef (OR ground turkey)
- 1 tsp. spanish paprika
- 1 tsp. ground nutmeg
- 1 tsp. dried rosemary
- 1/2 tsp. black pepper
- 26 oz. crushed tomatoes (canned or boxed)
- 15 oz. tomato sauce
- 1 large tomato (sliced)
- 6 oz. fresh mozzarella (more to your liking, optional)
- 1 handful fresh basil leaves
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium700mg29% |
| Potassium1020mg29% |
| Protein27g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A40% |
| Vitamin C30% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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