This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
- Nonstick vegetable oil spray
- 1 unpeeled large eggplant (1½ to 1¾ pounds), cut into ½-inch cubes
- 2 medium yellow bell peppers, cut into ½-inch squares
- 3 large garlic cloves, divided
- 2 cups (firmly packed) fresh basil leaves, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1 28-ounce can whole tomatoes in juice
- 1 cup heavy whipping cream
- 1 pound whole-milk mozzarella cheese, cut into ½-inch cubes
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
Combine ⅔ cup basil, ½ cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
Blend tomatoes with juice, cream, 1⅓ cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and ½ cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.