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Slow cooker rigatoni alla norma

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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

YOU’LL NEED A 5.5-LITRE SLOW COOKER FOR THIS RECIPE.

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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