Roast Eggplant with Ziti

 

Looking for a vegetarian pasta dish that won't disappoint? We love having a variety of options on in our recipe book for family or friends who prefer vegetarian and eggplant is a great option for Italian meals. This recipe combines roast eggplant with our fresh tomato and basil pasta sauce, ricotta & parmigiano reggiano cheeses, ziti pasta and seasonings that combine to make a satisfying pasta dish that you can add to your menu any night of the week. 

 
 
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Roasted Eggplant with Ziti
Combines roast eggplant with our fresh tomato and basil pasta sauce, ricotta & parmigiano reggiano cheeses, ziti pasta and seasonings that combine to make a satisfying pasta dish that you can add to your menu any night of the week.
Ingredients
  • 2 Large eggplants
  • 1 tablespoon + more for cooking Kosher or coarse salt
  • 4 tablespoons Olive oil
  • 1 cup Parmigiano Reggiano cheese
  • 1 pound Ziti Pasta
  • 1 cup Fresh basil leaves, washed, dried and chopped
  • 1 cup Ricotta cheese
  • 1 teaspoon Crushed red pepper flakes (optional)
  • 1 jar The Italian Cooks Tomato & Basil Sauce
Instructions
1. Preheat oven to 400 degrees. Cut the ends from the eggplants. Peel and cut into 1 inch cubes. Put eggplant in a bowl and sprinkle with one tablespoon of salt. Let them sweat for an hour.2. Rinse in a colander and pat dry with paper towels. Using a pastry brush, spread 2 tablespoons of olive oil on the bottom of a baking sheet. Spread the eggplant out in an even layer on the baking sheet and brush the eggplant with the remaining olive oil and bake until brown and tender, stirring once or twice for about 25 minutes.3. While the eggplant is cooking, bring a large pot of salted water to a boil and add the ziti. Cook according to the package instructions. Reserve some of the cooking water.4. Heat one jar of The Italian Cooks pasta sauce in a large skillet. Add the roasted eggplant, cooked ziti, fresh basil, pepper flakes and ricotta cheese. Stir and add desired pasta water to blend it together. Sprinkle with Parmigiano Reggiano cheese and serve.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

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