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.

• 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