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Rigatoni Al Forno
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Rigatoni Al Forno

Rigatoni Al Forno

with Roasted Eggplant, Fresh Mozzarella, and Basil

Oven-baked pasta (pasta al forno) is Italian comfort food at its finest. Even if you don’t have a Nonna, you can still appreciate the nostalgic warmth this dish brings to the table. Gooey mozzarella makes this dish irresistible.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount

6 ounce

Rigatoni Pasta

(Contains Wheat)

3 unit

Roma Tomato

½ ounce


1 unit


2 clove


¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Yellow Onion

¼ cup

Parmesan Cheese

(Contains Milk)

4 ounce

Fresh Mozzarella

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories718 kcal
Energy (kJ)3004 kJ
Fat30 g
Saturated Fat13 g
Carbohydrate84 g
Sugar19 g
Dietary Fiber13 g
Protein32 g
Sodium456 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Baking Dish


Prep the ingredients

Wash and dry all produce. Preheat the oven to 425 degrees. Bring a large pot of water with a large pinch of salt to a boil. Cut the eggplant into ½-inch cubes. Core, seed, and dice the tomatoes. Halve, peel, and dice the onion. Mince or grate the garlic.


Cook the eggplant and rigatoni: Toss the eggplant on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until soft and golden brown. Add the rigatoni to the boiling water and cook for 9-10 minutes, until al dente. Drain, reserving ¼ cup pasta water.

Make the sauce

While the pasta cooks, heat a drizzle of olive oil in a tall-sided, oven safe pan over medium heat. Add the onion and garlic and cook, tossing for 4-5 minutes, until soft. Add the tomatoes and ½ cup water and cook, breaking up the tomatoes, for 1-2 minutes. Cover the pan and simmer, stirring occasionally, until the tomatoes are completely broken down into a sauce, for about 4-5 minutes. Season to taste with salt and pepper.

Prep the remaining ingredients

Finely chop the basil leaves. Cut the mozzarella cheese into ½-inch cubes. In a small bowl, combine the panko, parmesan, a drizzle of olive oil, and a pinch of salt and pepper.


When the eggplant is done, heat the broiler to high or the oven to 500 degrees. Toss the eggplant into the sauce along with the rigatoni, mozzarella cheese, and half the basil. Add a splash of pasta water, if necessary, to loosen the sauce. Season to taste with salt and pepper.


Broil and serve: Sprinkle the pan with the panko mixture and transfer to the oven to broil for 1-2 minutes (don’t take your eyes off it!), until golden brown and the mozzarella cheese is melted. TIP: If you don’t have an oven safe pan, transfer the meal to a baking dish before putting in the oven! When finished, sprinkle the pan with the remaining basil and enjoy!

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