Eggplant & Ricotta Rigatoni

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A to-die-for vegetarian pasta dish!

Coline
Coline
482

8 minutes

Prep time

17 minutes

Cook time

617 cal.

Per serving

Utensils

Stovetop, Frying pan, Pot (small), Colander

recipe

Eggplant
Garlic

Step 1

Trim & cut the eggplant in half lengthwise. Slice it into half-moons. Peel & mince the garlic.

Eggplant

Step 2

Heat a drizzle of olive oil in a pan over medium-high heat. Add the eggplant. Season with salt. Cook, stirring for 15 min.

Pasta (rigatoni)

Step 3

Cook the pasta according to the package instructions.

Garlic

Step 4

When the eggplant is almost done, add the minced garlic.

Tomatoes (canned, crushed)

Step 5

When the 15 min is up, add the crushed tomatoes to the pan. Stir to combine.

Pasta (rigatoni)

Step 6

Add the rigatoni & stir it into the sauce.

Ricotta cheese
Basil (fresh)

Step 7

Serve garnished with dollops of ricotta cheese & fresh basil (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy617 cal.
Fat16 g
Carbohydrates89 g
Protein20 g
Fiber12 g

On average, one serving of the recipe "Eggplant & Ricotta Rigatoni" contains 617 Energy, 16 g of Fat, 89 g of Carbohydrates, 20 g of Protein, 12 g of Fiber.

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Eggplant & Ricotta Rigatoni
Very easy