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Buca Di Beppo Rigatoni Positano (Copycat)

  • 30minutes
  • 606calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 ounce fresh basil

  2. 15 ounces marinara sauce

  3. 6 ounces mozzarella cheese , fresh (found in Italian section in the market)

  4. 3 ounces romano cheese , grated

  5. 3/4 lb chicken breast , cooked sliced

  6. 1 1/2 tablespoons garlic , minced fresh

  7. 4 1/2 ounces olive oil

  8. 1 lb eggplant , chopped into inch cubes

  9. 16 ounces rigatoni pasta , cooked

Instructions Jump to Ingredients ↑

  1. Heat olive oil.

  2. Add eggplant and saute until brown and soft. Add chopped garlic and saute.

  3. Add sliced chicken breast, and marinara. Reduce heat.

  4. Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.

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