Creamy Ricotta & Roasted Eggplant Pasta
July 21, 2026
- Prep: 25 mins
- Cook: 35 mins
Ingredients
8 oz. Rigatoni Pasta
1 medium egg plant, cut into small cubes
2 tbsp olive oil
1 cup ricotta cheese
1 garlic clove, minced
Zest from 1 lemon
Salt & pepper to taste
(Optional) Fresh parsley or mint to finish
Directions
1Toss eggplant cubes with 1 tbsp olive oil, salt, and pepper. Roast at 425ºF (220ºC) for 20–25 minutes until golden and soft.
2Cook pasta, reserving a splash of pasta water.
3In a skillet, sauté garlic with the remaining olive oil for 1 minute. Add roasted eggplant and cooked pasta.
4Stir in ricotta and lemon zest, adding a little pasta water for creaminess. Season to taste.
5Top with fresh herbs if desired.
6Serve & enjoy!