Rigatoni con zucchine e melanzane - Ricetta Siciliana

Rigatoni with courgettes and aubergines

🙋🏽Doses: 4 people

250 gr of rigatoni
2 zucchini
1 eggplant
oil q.b.
1/2 litre. of béchamel
80 g of grated parmesan
black pepper
sale q.b.

Trim the zucchini and aubergine, wash and cut into cubes.
Add the oil to a pan and brown the garlic clove.
Lift and add the vegetables. Add salt, chop the fresh parsley, and add the black pepper.
Cook for about 10 minutes leaving the vegetables quite crunchy.

Prepare the bechamel and finally add a pinch of nutmeg.
Boil the pasta in plenty of salted water, drain and pour into a bowl.
Add the vegetables, béchamel and parmesan.

Place in a baking dish and cook in the oven for about 15/20 minutes at 220°
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