Baked rigatoni with aubergine & mozzarella

Baked rigatoni with aubergine & mozzarella

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(7 ratings)

Prep: 20 mins - 30 mins Plus about 2 hrs in the oven

More effort

Serves 6
A fantastic dish for entertaining – the whole thing can be made ahead

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal722
  • fat37g
  • saturates16g
  • carbs73g
  • sugars2g
  • fibre7g
  • protein29g
  • salt2.07g
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  • 1¼kg small vine or small plum tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • a sprinkling of golden caster sugar
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 large aubergine (about 450g/1lb)



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 500g rigatoni
  • 2 garlic clove, crushed
  • 85g black olive, stoned and chopped
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 good handfuls of basil leaves, plus extra for serving



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 450g buffalo mozzarella
  • 50g Parmesan, freshly grated, plus extra for serving



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.

  2. Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.

  3. Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente – it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.

  4. Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)

  5. Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

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Comments (13)

dododo's picture

I used to enjoy BBC Good Food, but I just don't like your new webpage, its just not the same anymore. I don't even know how to save a recipe, its confusing and unhelpful!

richardw's picture

Recipe say 'ready in 30 minutes' - and this is clearly not the case - shame because I was looking forward to it. Now what can I do with these ingredients........

cocobear21's picture

made this ,found that for the amount of ingrediants use it was Iam sad to say tasteless ,did I do something wrong?

cewheeler's picture

Wheres the rating option gone!? I want to give this 5 zillion stars. Have made this loads of times it tastes absolutely delicious and is totally worth the time. Love it!

eleanormayo's picture

Whoever heard of cooking cherry tomatoes for 1 1/2 hrs???!! Even with moderations, I found this rather dry.

janelovestastyfood's picture

I have made this so many times as my husband loves it. I agree that the tomatoes only need 45 minutes and I play about with the amount. Definately better with buffalo mozzarella but in this credit crunch am currently making (literally - in the oven as I type!) it with ordinary but use more. I often make it without the aubergine as my husband isn't keen and the dish does not suffer as a result.

dylanski's picture

Found this really boring

moirak2's picture

when converting kilos to lbs. there is 2.2 lbs in every kilo so you would need a little over 2 lbs. of tomatoes. I think 90 mins its too long for tomatoes to cook, maybe its a misprint. hope that answered your questions

lesleyetchells's picture

I found the length of time to cook the tomatoes far to long mine were chargrilled in the 45 mins never mind putting them back in for another 45mins did i read it wrong

amcoop's picture

1.25kg/2lb 12oz tomatoes

annegol's picture

Oops forgot the rating!

annegol's picture

I have used this recipe it was very good - I remember buying a lot of tomatoes for it but now the quantity is missing from the recipe. Can anyone help me & supply the quantity for tomatoes? I want to make this at the weekend.

notmum's picture

This was soooo good! Next time I will use a lot more tomatoes (I couldn't see the amount specified in the recipe?) and less pasta, I used wholewheat pasta as always and this was really delicious, it will definitely become a favourite in our house.

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