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

recipe updated Mar 3, 2022

Ingredients

  • Eggplant icon
    Eggplant
    2
  • Garlic clove icon
    Garlic clove
    2
  • Fresh basil leaves icon
    Fresh basil leaves
    20
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Canned chopped tomatoes icon
    Canned 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 olive oil in a clean frying pan until simmering
  2. Add eggplant and fry gently until golden
  3. Set aside and pat dry with paper towels
  4. Add again a bit of olive oil and heat until simmering
  5. Add garlic clove and fry for about 30sec
  6. Add canned chopped tomatoes and eggplant
  7. Bring to boil
  8. Reduce heat and simmer for 20 min
  9. Add salt and water to a clean large saucepan; bring to boil
  10. Add rigatoni pasta and cook until al dente ~8min
  11. Drain and mix with the sauce
  12. Stir and add reserved pasta water
  13. Stir in fresh basil leaves, ricotta cheese and pecorino cheese
  14. Season with salt & pepper to taste
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