Roasted Eggplant and Ricotta Baked Rotini

• 12 oz rotini pasta
• 1 large eggplant, diced
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt to taste
• Pepper to taste
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss eggplant with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes.
3. 3 Cook rotini according to package instructions until al dente; drain.
4. 4 In a large bowl, mix ricotta with garlic, dried basil, and oregano.
5. 5 Combine cooked rotini, roasted eggplant, marinara sauce, and ricotta mixture in a greased 9x13 inch baking dish.
6. 6 Top with mozzarella and Parmesan cheese.
7. 7 Bake for 25 minutes or until cheese is bubbly and golden.
8. 8 Garnish with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet
• Mixing bowls

Variations

• Add cooked ground turkey for extra protein.
• Sprinkle with red pepper flakes for a spicy kick.

Substitutions

• If ricotta isn't available, substitute with cottage cheese for a tangier flavor.
• Use fresh basil in place of dried for a brighter taste.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For a vegan version, use a plant-based ricotta substitute and vegan cheese.
• Rotini can be substituted with penne or another pasta shape of your choice.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven covered with foil until heated through.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with warm crusty bread for a hearty meal.

FAQ