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Reviewed Baked Rigatoni with Eggplant and Sausage

Dec 25, 2012 in Food Network Community Toolbox on

I used 1/2 pound of pasta as recommeded by another reviewer and I think it was the perfect pasta / sauce / eggplant ratio. Also baked at 375 like most other baked pasta dishes. The recipe does not mention peeling the eggplant - I like the color but you may want to eliminate some peel especially if serving to children."

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