Baked rigatoni with roasted zucchini and eggplant from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on August 21, 2014

    Yet another winner from one of my favorite cookbooks. Used bow-tie pasta, canned crushed tomatoes, and a combination of zucchini and yellow summer squash. Needed to use two pans to roast the vegetables otherwise they would have been too crowded. Definitely would make again.

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