Prosciutto & Eggplant Rigatoni Bake Recipe

Name: Prosciutto & Eggplant Rigatoni Bake Recipe
Total time: 65 min
Yield: 4
Cuisine: Italian

Recipe By Taste

Maybe it's the cheese all golden and melted on top, perhaps it's the general joy of pasta, but this pasta bake is a dinner winner.

4.4

15 Rating - Rate

Non Vegdiet

1hr 5minstotal

15minsPrep

50minsCook

ingredients serves

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Ingredients For Prosciutto & Eggplant Rigatoni Bake Recipe

300 gram Dried Rigatoni Pasta
60 milliliter Olive oil
1 Small eggplant, halved lengthways, thinly sliced
400 gram Can Diced Tomatoes
375 milliliter Passata
185 milliliter Massel chicken style liquid stock
100 gram Chargrilled capsicum, cut into 2cm thick strips
100 gram Prosciutto slices, halved crossways, halved again lengthways

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Nutrition
value

432

calories per serving

24 g Fat22 g Protein62 g Carbs5 g FiberOther

Current Totals

24 g Fat
22 g Protein
62 g Carbs
5 g Fiber

MacroNutrients

Carbs
62 g
Protein
22 g
Fiber
5 g

Fats

Fat
24 g

Vitamins & Minerals

Calcium
90 mg
Iron
2 mg
Vitamin A
1008 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
42 mcg
Vitamin B12
0 mcg
Vitamin C
58 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
72 mg
Manganese
0 mg
Phosphorus
300 mg
Selenium
11 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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