Bacon and Aubergine Rigatoni
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Bacon and Aubergine Rigatoni

Bacon and Aubergine Rigatoni

with Italian Style Cheese

This delicious Bacon and Aubergine Rigatoni has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)


(May contain Celery)

1 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

90 grams

British Smoked Bacon Lardons

1 pinch

Chilli Flakes

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet(s)

Mixed Herbs

28 grams

Red Wine Stock Paste

(Contains Sulphites)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)


Nutritional information

Energy (kJ)2713 kJ
Energy (kcal)648 kcal
Fat17 g
of which saturates7.1 g
Carbohydrate91.8 g
of which sugars21.3 g
Protein30.4 g
Salt5.45 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan
Large Frying Pan


Roast the Aubergine

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then cut into roughly 2cm pieces. Pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Garlic Time

Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the rigatoni.

Peel and grate the garlic (or use a garlic press). 

Cook the Rigatoni

When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Time to Fry

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir in the garlic and half the chilli flakes (add less if you'd prefer things milder). Cook for 1 min more.

Sauce Things Up

Stir the chopped tomatoes, mixed herbs, red wine stock paste and a good pinch of sugar (if you have any) into the pan.

Lower the heat to medium, then simmer until the sauce has thickened and reduced by about half, 6-7 mins.

Once thickened, stir the roasted aubergine, cooked pasta and half the hard Italian style cheese through the sauce. Taste and season with salt and pepper if needed.


Share the bacon and aubergine rigatoni between your bowls.

Sprinkle over the remaining hard Italian style cheese and more chilli flakes if you'd like some more heat to finish.