Rach's Super-Cheesy Baked Rigatoni with Eggplant + Hot Coppa Ham

Step 1

Preheat oven to 425°F

Step 2

For the eggplant, season with salt on kitchen towels 20 to 30 minutes, then drain

Step 3

Line baking sheets with parchment, arrange eggplant on them and top with seasonings and EVOO spray

Step 4

Bake to lightly brown, remove and cool

Step 5

Leave the oven on to bake the pasta

Step 6

For the pasta, heat water to a boil and salt it

Step 7

Undercook pasta by a minute or two

Step 8

Drain and rinse

Step 9

Reserve a mug of pasta cooking water for marrying the sauce

Step 10

For the sauce, heat 2 tablespoons EVOO over medium heat and sweat onions with salt to soften

Step 11

Add garlic, red pepper, sugar and tomato paste, stir a minute or two, then add wine and reduce by half

Step 12

Add tomatoes and passata

Step 13

Stir in torn basil

Step 14

Toss pasta with sauce

Step 15

Layer half the pasta and sauce into a casserole and top with half the ham, half the eggplant, half the cheeses and repeat

Step 16

Listicle: Rachael Ray 5-Quart Cast Iron Casserole Bake to bubble and brown just before serving and top with sliced basil