Baked Rigatoni With Eggplant And Sausage Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
755
FAT
126%
CHOL
85%
SOD
76%

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Ingredients for 6 servings

Freshly ground black pepper

1 cup freshly grated Parmigiano-Reggiano

1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano

3 garlic cloves, chopped

6 links fennel pork sausage (about 3/4 pound)

1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces

Extra-virgin olive oil

Leaves from 1 small bunch basil

1 pound rigatoni

1 large onion, chopped

1 pound fresh mozzarella

Kosher Salt

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