This Baked Rigatoni recipe was posted by us a few years ago. Our daughter remembered it and asked if I would make it for her again. So of course I did. It was so long enough ago that not many people had seen it so here it is again.
Flashback to 2015.
We asked our daughter and her boyfriend over for dinner on sort of short notice. I had about 45 minutes to put something together. There was an eggplant that was one too many for a batch of Eggplant Lasagna the other night. We always have some chicken in the freezer. They both like pasta and our Marinara Sauce (of course) so I put together some Baked Rigatoni with Chicken and Eggplant.
Rigatoni is a short, large pasta noodle. You can use just about any kind of pasta you want, but, cut pasta like penne, rigatoni or ziti work best for a baked pasta dish like this one. Just put a pot of water on for the pasta and add the pasta right away. You don’t have to wait for it to boil. Stir it a few times as it softens up. When it is just slightly softened turn the heat off and let it sit. It will finish cooking in the oven.
While the pasta routine is going on put a large skillet on medium high and add 2 tbsp. of olive oil. Cut the boneless skinless chicken breasts (or boneless skinless thighs) into about half inch cubes. Put the chicken in the pan and toss right away. Keep tossing regularly as you go after the eggplant.
Cut the ends off of an eggplant. Peel it and cut it up into the same size cubes as the chicken. Add the eggplant to the pan and toss right away. Sprinkle about a tbsp. each of pepper and dried basil. Toss regularly so it all cooks evenly.
When the edges of the chicken and eggplant start to brown turn off the heat.
In a 9″ x 13″ baking pan very thinly spread some of your marinara sauce or some good jarred marinara sauce on the bottom of the pan. Put some extra marinara in a sauce pan and gently heat it up for topping off the servings. Then about a half of the pasta then about a half of the chicken/eggplant. Then a thin layer of any good cheese you have on hand. We had some extra ricotta from a batch of Cheater Cannoli the other night. Repeat the layer routine and this time with some sliced mozzarella. Thinly spread some sauce over the top and sprinkle some parmesan cheese all over it. Drizzle with some olive oil. Cover it with a piece of aluminum foil big enough to wrap it around the edges. Put it in the oven and bake it for about 20 minutes with the foil on. Remove the foil and bake it about another 10 minutes or until the mozzarella has melted and just starts to bubble.
Serve up your Baked Rigatoni! Of course with some Chianti and some of your good homemade bread.
Baked Rigatoni with Chicken and Eggplant
Ingredients
- 1/2 lb pasta
- salt optional
- black pepper
- 2 Chicken breasts boneless skinless or 6 boneless skinless thighs
- 1 small eggplant or 1/2 large
- 2-4 cups marinara sauce
- 16 ounces ricotta cheese or any kind YOU like
- 16 ounces mozzarella sliced
- 4 tbsp. olive oil
Instructions
- Rigatoni is a short, large pasta noodle. You can use just about any kind of pasta you want, but, cut pasta like penne, rigatoni or ziti work best for a baked pasta dish like this one. Just put a pot of water on for the pasta and add the pasta right away. You don't have to wait for it to boil. Stir it a few times as it softens up. When it is just slightly softened turn the heat off and let it sit. It will finish cooking in the oven.
- While the pasta routine is carrying on put a large skillet on medium high and add 2 tbsp. of olive oil. Cut two boneless skinless chicken breasts (or six boneless skinless thighs) into about half inch cubes. Put the chicken in the pan and toss right away. Keep tossing regularly as you get after the eggplant
- Cut the ends off of a small eggplant and cut it up into the same size cubes as the chicken. If you only have a larger eggplant use half and save the unused half in the fridge with some plastic wrap covering the exposed part to keep it from turning brown. Add the eggplant to the pan and toss right away. Sprinkle about a tbsp. each of black pepper and dried basil.. Toss regularly so it all cooks evenly. When the edges of the chicken and eggplant start to brown turn off the heat.
- In a 9" x 13" baking pan very thinly spread some marinara sauce or canned marinara sauce, Optional, put some extra marinara in a sauce pan and gently heat it up for topping off the servings. Then about a half of the pasta then about a half of the chicken/eggplant. Then a thin layer of any good cheese you have on hand. We had some ricotta left over from a batch of Cheater Cannoli the other night. Repeat the layer routine and this time with some sliced mozzarella. Thinly spread some sauce over the top and sprinkle some parmesan cheese all over it. Drizzle with some olive oil. Cover it with a piece of aluminum foil big enough to wrap it around the edges. Put it in the oven and bake it for about 20 minutes with the foil on. Remove the foil and bake it about another 10 minutes or until the mozzarella has melted and just starts to bubble.
- Serve it up! With some Chianti and some of your good bread.
