CHEESY RIGATONI WITH EGGPLANT SAUCE

Cheesy Rigatoni with Eggplant Sauce image

Looking for a simple meatless main dish? Try this hearty casserole of pasta and veggies. It's ready in less than an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 8

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Ingredients

2 1/2 cups uncooked rigatoni pasta (7 oz)
2 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
1 small unpeeled eggplant, cut into 1/2-inch cubes (3 cups)
1 medium zucchini, halved lengthwise, cut into 1/4-inch slices (1 1/2 cups)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 1/2 cups shredded mozzarella cheese (6 oz)

Steps:

Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, eggplant and zucchini in oil 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and tomato sauce.
Spoon cooked pasta into baking dish. Spoon vegetable sauce over pasta.
Cover tightly with foil; bake 20 minutes. Uncover; sprinkle with cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 25 mg, Fat 2, Fiber 8 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Cups), Sodium 1000 mg, Sugar 11 g, TransFat 0 g