8 rigatoni eggplant ricotta Recipes

rigatoni or other large tubular pasta, onion, eggplant (about 1 lb), garlic clove, olive oil, salt, water, a 16-oz can whole tomatoes including juice, chopped fresh basil leaves, ricotta

rigatoni, olive oil, eggplant , cut into 1/2-inch pieces, kosher salt and pepper, garlic, thinly sliced, grape or cherry tomatoes, halved, fresh mint , torn, grated ricotta salata or parmesan

eggplant, cut into 1-inch cubes, tomatoes, garlic cloves, whole, extra virgin olive oil, salt, fresh ground black pepper, red pepper flakes, toasted pine nuts, rigatoni pasta, grated parmesan cheese, part-skim ricotta cheese, fresh thyme, fresh rosemary, chopped, fresh parsley, chopped

rigatoni pasta (i prefer barilla), sized eggplant, italian sausages, baby bella mushrooms (sliced , can use button in a pinch), marinara sauce (preferably 1 made with red wine), garlic cloves, sliced or minced, ricotta cheese, mozzarella cheese, grated parmigiana-reggiano cheese, garlic powder, dried oregano, crushed red pepper flakes (to taste), kosher salt, black pepper, milk, extra virgin olive oil

ziti pasta or 14 oz rigatoni pasta, light olive oil, eggplant, halved and cut into very thin slices, onion, chopped, garlic cloves, chopped, tomatoes, chopped, handful fresh basil leaf , torn, red wine, ricotta cheese, grated pecorino cheese, sea salt and fresh grated black pepper

extra-virgin olive oil, plus extra for drizzling, red onion, chopped into 1/4-inch dice, garlic cloves, thickly sliced, eggplants, cut into medium dice, italian plum tomatoes, fresh basil, plus leaves for garnish, fresh thyme, salt and freshly ground black pepper, macaroni (rigatoni), ricotta salata, coarsely grated, flat-leaf parsley, leaves chopped, mint, leaves chopped, chili flakes , to taste