Rigatoni with Eggplant and Ricotta

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    617
based on 1 ratings

Rich tomato and aubergine sauce is stirred through pasta and topped with plenty of cheese. What's not to love?

recipe updated 3 Mar 2022

Ingredients

  • Aubergine icon
    Aubergine
    2
  • Garlic clove icon
    Garlic clove
    2
  • Fresh basil leaves icon
    Fresh basil leaves
    20
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    800 g
  • Salt icon
    Salt
    as needed
  • Water icon
    Water
    as needed
  • Rigatoni pasta icon
    Rigatoni pasta
    400 g
  • Ricotta cheese icon
    Ricotta cheese
    200 g
  • Pecorino cheese icon
    Pecorino cheese
    3 tablespoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Frying pan
  • kCook icon Plate
  • kCook icon Large saucepan

Step preview

  1. Heat a clean frying pan until simmering - medium heat
  2. Fry - medium heat
  3. Pat dry a clean plate with paper towels
  4. Add frying pan - medium heat
  5. Fry - 30 sec, medium heat
  6. Add tinned chopped tomatoes to the frying pan
  7. Boil - medium heat
  8. simmer to simmer - 20 min, low heat
  9. Boil a clean large saucepan - medium-high heat
  10. Cook - 8 min, medium-high heat
  11. Drain
  12. Stir frying pan - low heat
  13. Stir in fresh basil leaves, ricotta cheese and pecorino cheese to the frying pan
  14. Season with salt & pepper to taste
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