Slow cooker rigatoni alla norma


Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

Try this vegetarian pasta dish that is packed full of vegies and is also high in fibre.

13 Ingredients

  • 1 tbsp extra virgin olive oil

  • 1 brown onion, chopped

  • 1 large eggplant, quartered, thickly sliced

  • 2 garlic cloves, crushed

  • 1/4 tsp dried chilli flakes

  • 400g can cherry tomatoes in juice

  • 2 tbsp tomato paste

  • 3 cups dried rigatoni pasta

  • 1 cup fresh basil leaves

  • 200g smooth ricotta

  • Grated parmesan, to serve

  • Dried chilli flakes, to serve

  • Basil leaves, to serve

3 Method Steps

  • Step 1

    Heat oil in flameproof bowl of slow cooker or large, deep frying pan over medium-high heat. Add onion and eggplant. Cook, stirring occasionally, for 6 to 8 minutes or until eggplant starts to brown. Add garlic and chilli. Cook for 1 minute or until fragrant.

  • Step 2

    Transfer bowl to slow cooker. Add tomatoes, tomato paste and 1 cup water. Season with salt and pepper. Cover. Cook on HIGH for 2 hours or until eggplant has started to collapse. Add rigatoni, basil and 1/2 cup water. Stir to combine. Cover. Cook for a further 45 minutes or until tender.

  • Step 3

    Dollop with ricotta. Sprinkle with extra chilli, grated parmesan and extra basil.

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Recipe Notes


Nutritional Information

Per serving

  • 535

  • 2237 kj

  • 15.2g

  • 6.9g

  • 9.8g

  • 21.6g

  • 306mg

  • 72g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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