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Roasted Eggplant Ricotta Pasta Recipe (with Marinara)

Timeless Dishes

Roasted Eggplant Ricotta Pasta

"Spaghetti is a classic and my ultimate craving! This dish is spaghetti but done up! A bed of whipped ricotta, savory marinara-coated spaghetti, and roasted cheesy eggplant on top."

Floral

Calories

Servings

Recipe Information

Cuisine

Total Time

American/Italian

793 kcal

35 mins

4 servings

10 mins

Prep Time

Ingredients:

Spaghetti pasta  Eggplant Mozzarella cheese Roasted red peppers Onion Garlic Basil Oregano Tomato paste

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Step 1:

Preheat oven to 425 degrees. Slice half the eggplant into ½ inch slices and toss with salt, pepper and olive oil. Roast for 15-20 minutes, until golden brown.

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Step 2:

Heat a medium-sized pot to high heat until it boils. Then add your favorite spaghetti and boil until al dente. Drain and set aside.

Step 3:

Add olive oil, the other half of the eggplant (diced), roasted red peppers, and onion to the pan. Add salt and pepper to taste. Sauté for 4-5 minutes or until onions are translucent.

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