Baked Rigatoni with Eggplant, Tomatoes and Ricotta

Ingredients

• 4 tablespoons unsalted butter
• plus more for greasing
• 1 pound rigatoni
• 3/4 cup extra-virgin olive oil
• 2 medium eggplants (2 pounds)
• cut into 3/4-inch dice
• Salt
• Freshly ground pepper
• 1 medium onion
• finely chopped
• 4 garlic cloves
• chopped
• 4 beefsteak tomatoes (2 pounds)
• cut into 1/2-inch dice
• 1/3 cup prepared pesto
• 1 cup fresh ricotta cheese
• 6 ounces fresh mozzarella
• shredded (1 1/2 cups)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Preheat the oven to 375.
2. Butter a 9-by-13-inch ovenproof baking dish.
3. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes.
4. Drain, then transfer to a large bowl.
5. Toss the pasta with 2 tablespoons of the olive oil.
6. Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil.
7. Add half of the eggplant and season with salt and pepper.
8. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes.
9. Add the eggplant to the pasta.
10. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
11. Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet.
12. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
13. Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
14. Stir in the 4 tablespoons of butter.
15. Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
16. Transfer the rigatoni to the prepared baking dish.
17. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
18. Let the pasta stand for 10 minutes before serving