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Baked Rigatoni With Roasted Eggplant And Tomato Recipe

Nutrition per serving    (USDA % daily values)
CAL
847
FAT
250%
CHOL
15%
SOD
11%

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Ingredients for 6 servings

1/4 cup grated parmesan

sea salt and fresh ground black pepper

2 heads garlic, cloves peeled

3 roma tomatoes

1 cup fresh ricotta cheese

2 Italian eggplants

1/4 pound dried rigatoni

4 sprigs fresh thyme

1 bunch fresh basil, leaves only

2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling

2 scallions, cut into 1/4-inch slices

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