Rigatoni aux aubergines à la parmesane

Rigatoni aux aubergines à la parmesane
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Difficulty :
Preparation time : 10 min
Cooking time : 20 min
Eggplant Parmesan Rigatoni

Ingredients

  • 1 jar of eggplant parmesan 600g Jean Martin
  • Rigatoni pasta to stuff (20 rigatoni for 1 jar)
  • 150g grated cheese
  • fresh basil leaves
  • 10cl thick crème fraîche

Recipe

Precook the pasta al dente.

Put a little grated cheese at the bottom of a small gratin or charlotte dish.

Garnish the rigatoni, ideally with a bag or a spoon, with eggplant parmesan and place them vertically in the mold.

Add a basil leaf between each Rigatoni when assembling.

Cover with 10 cl of thick crème fraîche and the remaining grated cheese.

Brown for 10 to 15 minutes on a ventilated grill.

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • for 4 people

    5.90 €
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