Description
A delicious and creamy short pasta dish featuring eggplant, ricotta cheese, and a rich tomato sauce.
Ingredients
Scale
- 10 ounces short pasta
- 2 tablespoons olive oil
- 2 small eggplants, diced
- 1 large shallot, chopped
- 3–4 garlic cloves, minced
- 1/2 cup sun dried tomatoes with oil, chopped
- 1/4 cup tomato paste
- 1 cup tomato sauce
- 2/3 cup ricotta cheese
- to taste Kosher salt and black pepper
- Fresh thyme or herbs of choice (optional)
Instructions
- Cook the short pasta in salted water according to package directions. Reserve 1 cup of the pasta water, then drain.
- Preheat a large skillet over medium heat. Drizzle with olive oil and sauté the diced eggplants for 5 minutes.
- Stir in the chopped shallot, minced garlic, and sun dried tomatoes with their oils. Cook, stirring frequently, for 3-4 minutes.
- Add the tomato paste, tomato sauce, and the reserved pasta water. Bring to a boil over low heat.
- Add the ricotta cheese and stir to combine into a rich sauce.
- Add the cooked pasta and stir everything together. Season to taste with Kosher salt and black pepper.
- Garnish with fresh thyme or herbs of choice.
Notes
- This dish can be made vegetarian-friendly by using vegetable broth instead of chicken broth.
- Feel free to add more vegetables such as spinach or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 15mg