Baked Rigatoni with Roasted Eggplant and Spinach

This is one meal we never get sick of – maybe it could end up in your weekly rotation too…

Category Vegetarian

½ cup diced onion

½ cup diced carrot

1 garlic clove, minced

½ cup red wine

28 ounce can crushed tomatoes

1 teaspoon sugar

¼ teaspoon garlic powder

¼ teaspoon dried basil

½ teaspoon salt plus more to taste

1 tablespoon olive oil

17.5 ounces rigatoni

1 eggplant, cut into bit size pieces

2 tablespoons olive oil

Salt to taste

2 cups fresh spinach

8 ounces fresh mozzarella cheese, cut into small cubes

½ cup shredded mozzarella cheese

2 slices of white American cheese, from the deli counter

Recipes