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–+ servings

Eggplant and Sun-Dried Tomato Ricotta Pasta

A creamy and flavorful pasta dish featuring roasted eggplant, sun-dried tomatoes, and ricotta cheese, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz penne pasta or any pasta of choice
Vegetables
  • 1 medium eggplant diced
  • 1 cup sun-dried tomatoes chopped, preferably in oil
  • 2 cloves garlic minced
  • 1 cup spinach fresh
Dairy
  • 1 cup ricotta cheese whole milk or part-skim
  • 1/2 cup parmesan cheese grated
Seasoning
  • 2 tbsp olive oil for cooking
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes optional

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Eggplant
  1. In a skillet, heat olive oil over medium heat. Add the diced eggplant and sauté for about 10 minutes until tender and golden brown.
Combine Ingredients
  1. Add minced garlic, sun-dried tomatoes, and spinach to the skillet with eggplant. Cook for an additional 5 minutes until spinach wilts.
Mix with Ricotta
  1. In a mixing bowl, combine the cooked pasta, eggplant mixture, ricotta cheese, parmesan cheese, oregano, salt, and pepper. Toss until well combined.
Serve
  1. Serve warm, garnished with additional parmesan cheese and red pepper flakes if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 6gFiber: 5gSugar: 4g

Notes

For a richer flavor, you can add a splash of cream to the ricotta mixture.

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