Eggplant & Ricotta Pasta

Eggplant and Ricotta Pasta is a creamy, satisfying dish inspired by classic Italian flavors. It combines rich ricotta cheese and tender eggplant for a flavorful, comforting meal. Whether you’re cooking for a busy weeknight or a special occasion, this recipe is sure to impress.
The creamy ricotta sauce blends perfectly with roasted eggplant. This creates a light, indulgent dish that’s both savory and satisfying. Fresh basil adds a pop of color and flavor, while an optional drizzle of extra virgin olive oil enhances the richness. The dish is simple to prepare and full of flavor, making it a perfect choice for any meal.
Ingredients:
- 12 oz Short Pasta (penne or rigatoni)
- 1 large Eggplant or 2 small, diced into ½-inch cubes
- 1 cup Ricotta Cheese
- 3 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic minced
- 1/2 tsp Red Pepper Flakes optional
- 1/2 cup Pasta Water reserved
- 1/2 cup Pecorino Romano freshly grated, optional or Parmigiano-Reggiano
- 1/2 tsp Salt or to taste
- to taste Black Pepper freshly ground
- 8 leaves Fresh Basil chopped
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
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