Rigatoni with Eggplant and Pine Nut Crunch

r_1ec41af4-accc-4a5c-99e3-b430f5793e7c

Source: Rozanne Gold/Epicurious

Rigatoni with Eggplant and Pine Nut Crunch

r_1ec41af4-accc-4a5c-99e3-b430f5793e7c

Source: Rozanne Gold/Epicurious

Ingredients

Yields: 8 servings (8 Servings)

Nonstick Vegetable Oil Spray
1 Unpeeled Large Eggplant (1 1/2 To 1 3/4 Pounds), Cut Into 1/2 -inch Cubes 548g
2 medium Yellow Bell Peppers, Cut Into 1/2 -inch Squares
2 cups Grape Tomatoes 360g
3 cloves Large Garlic , Divided 9g
⅓ cup Olive Oil 71.28g
2 cups (firmly Packed) Fresh Basil Leaves, Divided 48g
1 cup Freshly Grated Parmesan Cheese, Divided 100g
¼ cup Pine Nuts
28 oz Can Whole Tomatoes In Juice 793.8g
1 cup Heavy Whipping Cream 120g
1 lb Rigatoni 453.6g
1 lb Whole-milk Mozzarella Cheese, Cut Into 1/2 -inch Cubes 453.6g

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: Italian, Mediterranean, Western European, American, North American
Meal/Course: Dinner
Occasion: Winter, Season
Method: Baking
Tips: Kid-Friendly/Family