Eggplant and Sun-Dried Tomato Ricotta Pasta
Eggplant and Sun-Dried Tomato Ricotta Pasta is a delightful and comforting dish that combines the rich flavors of Italian cuisine with wholesome ingredients. This quick weeknight meal is perfect for busy schedules, requiring just 20 minutes to prepare and cook. Creamy ricotta cheese melds beautifully with sautéed eggplant and tangy sun-dried tomatoes, creating a sauce that clings to every piece of pasta. Whether you’re cooking for family or entertaining friends, this flavorful vegetarian pasta dish will impress everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 9 ounces rigatoni
- 1 eggplant (finely diced)
- 1 cup sun-dried tomatoes packed in oil (drained)
- 1 shallot (finely chopped)
- 3 garlic cloves (minced)
- 1 cup puréed tomatoes
- 5 ounces ricotta cheese
- ½ tsp crushed red pepper flakes
- 1 tsp smoked paprika
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Cook rigatoni in salted boiling water until al dente; reserve 1/4 cup cooking water before draining.
- In a skillet, heat oil from sun-dried tomatoes over medium heat. Sauté garlic and shallots until fragrant.
- Add eggplant; cook until soft. Stir in sun-dried tomatoes and cook for an additional 5 minutes.
- Mix in puréed tomatoes, bring to a boil, then simmer for 5 minutes. Season with spices.
- Stir in ricotta and cooked pasta; add reserved cooking water if needed to achieve desired consistency.
- Serve warm, garnished with fresh basil or grated cheese if desired.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 35mg