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Rigatoni with Aubergine and Pine Nut Crunch

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This Mediterranean-inspired rigatoni with aubergine and pine nut crunch is a satisfying vegetarian dish that brings together the vibrant flavours of the sun. The process begins by roasting cubes of aubergine, yellow peppers, and sweet grape tomatoes until they are beautifully caramelised, creating a rich and savoury base. This is folded through chunky rigatoni and a velvety tomato and double cream sauce, providing a comforting meal that feels both sophisticated and wholesome.

Ideal for a weekend family dinner or hosting friends, this pasta bake is finished with a unique pine nut and basil crumble that adds a delightful textural contrast. The addition of melted mozzarella produces an irresistible cheese pull, making it a crowd-pleasing homemade favourite. Serve this hearty bake with a crisp green salad for a balanced and flavourful vegetarian feast.

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Ingredients for Rigatoni with Aubergine and Pine Nut Crunch

  • Nonstick vegetable oil spray

  • 1 unpeeled large aubergine (1 1/2 to 800g), cut into 1/2-inch cubes

  • 2 medium yellow peppers, cut into 1/2-inch squares

  • 300g grape tomatoes

  • 3 large garlic cloves, divided

  • 1/3 cup olive oil

  • 2 cups (firmly packed) fresh basil leaves, divided

  • 1 cup freshly grated Parmesan cheese, divided

  • 60ml pine nuts

  • 1 800g can whole tomatoes in juice

  • 240ml double cream

  • 450g rigatoni

  • 450g whole-milk mozzarella cheese, cut into 1/2-inch cubes

How to make Rigatoni with Aubergine and Pine Nut Crunch

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Preheat oven to 218°C. Spray large rimmed baking sheet with nonstick spray; add aubergine and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 120ml Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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