Eggplant and Ricotta Paccheri

Name: Eggplant and Ricotta Paccheri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Paccheri pasta 11.3 oz; Eggplant 0.6 lb; Cow's milk ricotta cheese 5.3 oz; Tomato purée 0.8 cup; Onions ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil to taste

428

Calories per serving

Vegetarian

Energy Kcal 428
Carbohydrates g 71.8
of which sugars g 7.7
Protein g 13.6
Fats g 9.6
of which saturated fat g 3.38
Fiber g 4.9
Cholesterol mg 19
Sodium mg 544

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4 persone
Cost: Average

PRESENTATION

Paccheri are one of the most delicious types of pasta, ideal for stuffing or accompanying tasty sauces like this one! Eggplant and ricotta paccheri is a first course that is impossible to resist: a mix of Mediterranean flavors inspired by traditional Pasta alla Norma but with a variant that will make this first course equally delicious: instead of salted ricotta, we have flavored the sauce with fresh ricotta, which will give a velvety and enveloping touch!

Discover other delicious eggplant-based recipes:

White Pasta alla Norma
Pasta Salad with Eggplants and Sun-Dried Tomatoes
Paccheri with Eggplants, Mussels, and Buffalo Mozzarella
Light Pasta alla Norma
Pasta 'ncasciata
Eggplant and Sausage Pasta

INGREDIENTS: Paccheri pasta 11.3 oz (320 g); Eggplant 0.6 lb (250 g); Cow's milk ricotta cheese 5.3 oz (150 g); Tomato purée 0.8 cup (200 g); Onions ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil to taste

Preparation

How to prepare Eggplant and Ricotta Paccheri

To prepare eggplant and ricotta paccheri, start by boiling the water for the pasta, salting it once it boils. Clean and chop the onion 1, then add the oil to a large pan and heat it up 2. Add the onion 3 and sauté it, stirring occasionally to soften and golden it gently.

Add the tomato sauce 4, a ladle of hot water 5, and season with salt 6.

Flavor with pepper to taste 7 and cook for 30 minutes with a lid on 8. Meanwhile, wash, clean, and cut the eggplants into cubes of about 1/5-inch 9.

Heat a swirl of oil in a pan, add the eggplants 10, and sauté them until golden 11. Put a pot of salted water on the stove and cook the paccheri 12, leaving them two minutes short of the indicated cooking time.

Drain the paccheri directly into the tomato sauce 13, add the eggplants 14, stir and finish cooking, adding pasta cooking water 15 a little at a time if necessary.

When the paccheri are cooked, turn off the heat and add the ricotta 16, stir to combine 17, and flavor with basil leaves. The eggplant and ricotta paccheri are ready to be served 18.