Description
A luscious pasta dish combining creamy ricotta and mozzarella with hearty eggplant and marinara sauce, perfect for family gatherings.
Ingredients
Scale
- 8 ounces pasta (penne or rigatoni)
- 1 medium eggplant, diced into bite-sized pieces
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté diced eggplant for 5-7 minutes until tender.
- Add minced garlic and cook for 1-2 minutes.
- Stir in dried oregano, basil, salt, and pepper.
- Pour in marinara sauce and simmer for 5 minutes.
- In a large bowl, combine cooked pasta, ricotta cheese, and eggplant mixture; toss to coat.
- Transfer to a greased baking dish and layer with mozzarella and Parmesan cheese.
- Bake at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Consider adding red pepper flakes for a spicy kick or sautéed spinach for added nutrients. Can be made gluten-free by using gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg