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Baked Rigatoni alla Norma
- 2 pounds eggplant, cut into 1-inch cubes
- 1 cup olive oil
- 1 medium onion, chopped
- 2 1/2 cups marinara sauce (homemade or use 24 to 26 ounce bottled sauce)
- 1 pound dried rigatoni
- 1 pound cold mozzarella (preferably salted fresh), cut into 1/2-inch cubes
Directions:View on Epicurious
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