Baked Rigatoni with Eggplant, Tomatoes and Ricotta
“There is no more comforting food in the world than a bubbly pasta dish straight from the oven,” says chef Jonathan Waxman of Barbuto in New York City. He replaces the béchamel in this traditional baked pasta with lush eggplant. To make the recipe even healthier, he suggests using whole-wheat pasta. Slideshow: More Pasta Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.