The Recipe

Buca Di Beppo Rigatoni Positano (Copycat)

Name: Buca Di Beppo Rigatoni Positano (Copycat)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 (267 g)
Ingredients: 1/2 ounce fresh basil; 15 ounces marinara sauce; 6 ounces mozzarella cheese, fresh (found in Italian section in the market); 3 ounces romano cheese, grated; 3/4 lb chicken breast, cooked sliced; 1 1/2 tablespoons garlic, minced fresh; 4 1/2 ounces olive oil; 1 lb eggplant, chopped into inch cubes; 16 ounces rigatoni pasta, cooked

COOK TIME : 15 minutesPREP TIME : 15 minutes

From Food.com

Buca Di Beppo Rigatoni Positano (Copycat)

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When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.

INGREDIENTS