Jump to Recipe Print RecipeAs I stood in my kitchen one evening, the aroma of sautéed garlic mingling with the warmth of eggplant filled the air, instantly lifting my spirits. Ready for a quick feast, I turned to one of my favorite weeknight recipes: Creamy Eggplant and Sun-Dried Tomato Ricotta Pasta. This delightful dish comes together in just about 20 minutes, making it the perfect solution for those tired of takeout but craving a comforting homemade meal. The luscious ricotta sauce enveloping tender rigatoni harmonizes beautifully with the chewy sun-dried tomatoes, while the eggplant adds a rich creaminess that will leave you satisfied. Whether you’re a passionate home chef or just starting your culinary journey, this vegetarian pasta is not only easy to whip up but also a true crowd-pleaser. Ready to discover how this creamy, satisfying dish can transform your dinner routine? Why is this pasta so irresistible? Quick and Effortless: Whip up this dish in just 20 minutes, perfect for those busy weeknights when hunger strikes. Creamy Indulgence: The ricotta sauce melds beautifully with the savory flavors of eggplant and sun-dried tomatoes, creating an irresistible comfort food experience. Vegetarian Delight: This recipe showcases how satisfying vegetarian meals can be—dishing out texture and flavor without missing a beat! Customizable Options: Feel free to swap pasta shapes, or add in your favorite protein like chicken or shrimp for a heartier meal. Crowd-Pleasing Choice: Impress your family or guests with this delightful pasta, which is sure to leave everyone coming back for seconds! Pair it with a light side like Cucumber Tomato Salad or some warm garlic bread for a complete meal that everyone will love. Eggplant and Sun-Dried Tomato Ricotta Pasta Ingredients • Here’s everything you need to create this creamy delight! For the Pasta Rigatoni – The perfect pasta shape to hold the rich sauce; ziti or penne make great substitutes! For the Sauce Eggplant – Finely diced for creamy texture that absorbs flavors beautifully. Peeling is optional for additional texture. Sun-Dried Tomatoes – Adds a chewy tang; choose those packed in oil for maximum richness. Shallot – Brings a sweet depth to the dish; can easily be swapped for onion if needed. Garlic Cloves – Minced for that aromatic punch every pasta needs. Purée Tomatoes – Provides moisture and acidity, forming the tomato base of your sauce. Ricotta – Creamy and decadent, it melds perfectly with the sauce; try vegan nut cheese for a delightful alternative. Crushed Red Pepper Flakes – A touch of heat; feel free to adjust according to your taste! Smoked Paprika – Adds a delightful smoky layer; it’s optional but recommended. Salt and Black Pepper – Essential seasonings to elevate the overall flavor of this Eggplant and Sun-Dried Tomato Ricotta Pasta. Step‑by‑Step Instructions for Creamy Eggplant and Sun-Dried Tomato Ricotta Pasta Step 1: Boil the Pasta Begin by bringing a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, about 10–12 minutes, ensuring you stir occasionally. Once cooked, drain the pasta and reserve ¼ cup of the cooking water for later. Set the drained rigatoni aside while you prepare the sauce. Step 2: Heat the Oil In a large skillet, heat 5 tablespoons of oil from the jar of sun-dried tomatoes over medium heat. Allow the oil to warm for about 1-2 minutes until fragrant. The infused oil will add a rich flavor to your Eggplant and Sun-Dried Tomato Ricotta Pasta, creating a beautiful base for the next ingredients. Step 3: Sauté Aromatics Add the minced garlic and finely chopped shallot to the skillet, sautéing for about 3 minutes. Stir frequently until they become translucent and fragrant. This step builds a delicious aroma that will fill your kitchen, adding depth to your creamy sauce. Step 4: Cook the Eggplant Next, add the diced eggplant to the skillet, sautéing for another 3 minutes. Stir occasionally until the eggplant pieces soften and begin to brown slightly. The eggplant will absorb the flavors from the oil and aromatics, enhancing the overall taste of the Eggplant and Sun-Dried Tomato Ricotta Pasta. Step 5: Incorporate Sun-Dried Tomatoes Stir in the sun-dried tomatoes, letting the mixture cook for an additional 5 minutes. The tomatoes should become tender and integrate with the eggplant, contributing their tangy sweetness to the pasta sauce. This combination will enhance the rich flavor profile of your dish. Step 6: Add Purée Tomatoes Pour in the puréed tomatoes and bring the mixture to a gentle boil. Allow it to simmer for about 5 minutes, stirring occasionally. This will help the flavors meld together while thickening the sauce slightly. Season with crushed red pepper flakes, smoked paprika, salt, and black pepper to taste. Step 7: Mix in Ricotta and Pasta Reduce the heat, then stir in the ricotta until it blends smoothly with the sauce. Next, add the drained rigatoni, gently tossing everything together. If the sauce seems too thick, incorporate the reserved pasta water a little at a time until the pasta is well-coated and heated through, which should take about 1 minute. Step 8: Final Adjustments and Serve Taste the dish and adjust seasoning if necessary, adding more salt or pepper to suit your preference. Once perfected, serve your Creamy Eggplant and Sun-Dried Tomato Ricotta Pasta immediately while hot. Enjoy the creamy, delicious textures that will surely be a hit at your dinner table! What to Serve with Creamy Eggplant and Sun-Dried Tomato Ricotta Pasta Transform your delightful pasta dish into a complete meal with these enticing side options that add flavor and texture. Garlic Bread: The buttery, crispy goodness of garlic bread is irresistible, perfect for scooping up that creamy ricotta sauce. Mixed Green Salad: A light and refreshing salad brings crispness to the meal, balancing the rich flavors with a zesty vinaigrette. Roasted Vegetables: Seasonal veggies roasted to perfection add depth and a hint of sweetness, complementing the pasta’s savory notes beautifully. Lemon Herb Quinoa: This fluffy, zesty side offers a nutritious twist and enhances the dish’s freshness, making the meal feel light yet satisfying. Zucchini Noodles: Light and veggie-packed, zucchini noodles can serve as an exciting, low-carb alternative while integrating seamlessly with the pasta’s flavors. Chilled White Wine: A glass of crisp Sauvignon Blanc cuts through the creaminess, refreshing your palate with each sip, making for a delightful accompaniment. Storage Tips for Eggplant and Sun-Dried Tomato Ricotta Pasta Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the pasta cools to room temperature before sealing to preserve freshness. Freezer: It’s best not to freeze this Eggplant and Sun-Dried Tomato Ricotta Pasta, as the texture of the cheese and pasta can degrade, resulting in a mushy meal upon defrosting. Reheating: To reheat, simply warm in a skillet over medium heat, adding a splash of water or broth if needed to revive the creamy sauce. Stir occasionally until heated through. Serving Fresh: For the best taste experience, enjoy this creamy delight fresh. The flavors are at their peak immediately after cooking! Eggplant and Sun-Dried Tomato Ricotta Pasta Variations Feel free to explore a world of flavor by customizing this dish to fit your taste preferences and dietary needs! Zucchini Substitute: Replace eggplant with diced zucchini for a lighter pasta experience. Zucchini adds a fresh crunch and subtle sweetness. Pasta Shape Swap: Use fusilli or penne instead of rigatoni for a fun twist. Different shapes can change the overall mouthfeel and presentation. Protein Boost: Add cooked chicken or shrimp for added protein. This can turn a vegetarian dish into a hearty meal while keeping the flavors intact. Herb Infusion: Enhance with fresh basil or oregano when serving. The herbs add a burst of freshness that elevates the entire dish. Creaminess Upgrade: Stir in a bit of cream or Greek yogurt along with the ricotta for an extra rich sauce. It enhances that silky mouthfeel, making every bite deliciously decadent. Nutty Flavor: Incorporate toasted pine nuts or walnuts to add crunch and nuttiness. They bring a delightful texture contrast that will surprise your taste buds. Spicy Kick: Add sliced jalapeños or a dash of your favorite hot sauce for an extra spicy level. It’s a great way to personalize your pasta for those who enjoy some heat! For an easy side, consider pairing this dish with a refreshing Cucumber Tomato Salad or serve it alongside warm garlic bread for a complete and satisfying meal! Expert Tips for Eggplant and Sun-Dried Tomato Ricotta Pasta • Smooth Sauce Tip: Blend ricotta with puréed tomatoes before adding to the skillet. This creates a silky texture in your Eggplant and Sun-Dried Tomato Ricotta Pasta. • Eggplant Preparation: Dice the eggplant small for quicker cooking and optimal absorption of flavors. Avoid large pieces for a satisfying bite. • Storage Suggestions: Keep leftovers in an airtight container for up to 3 days in the fridge, but avoid freezing as the pasta may become mushy. • Cooking Time Adjustments: Be mindful of different pasta brands; check their cooking times to ensure perfect al dente results. • Heat Level Control: Adjust crushed red pepper flakes based on personal taste. Omit if preferred or add more for an extra kick! Make Ahead Options These Creamy Eggplant and Sun-Dried Tomato Ricotta Pasta are perfect for busy cooks looking to streamline their weeknight meals! You can sauté the eggplant, garlic, shallot, and sun-dried tomatoes up to 24 hours in advance and simply refrigerate the mixture. When you’re ready to enjoy, heat the mixture in a skillet, then add the puréed tomatoes, ricotta, and cooked pasta. This prep prevents the eggplant from browning and keeps the flavors vibrant and fresh. For the best quality, store the components separately, and only combine them just before serving. In this way, you’ll create a delicious meal that feels homemade with minimal effort! Eggplant and Sun-Dried Tomato Ricotta Pasta Recipe FAQs How do I choose the best eggplant for this recipe? When selecting eggplants, look for smooth, shiny skin with no dark spots or blemishes. They should feel heavy for their size and have a slight give when pressed. If you find a few small seeds inside, that’s perfectly fine! Avoid large eggplants that feel spongy, as these can be overly bitter. What’s the best way to store leftovers? Store any leftover Eggplant and Sun-Dried Tomato Ricotta Pasta in an airtight container in the refrigerator for up to 3 days. It’s best to cool the pasta to room temperature before sealing to help maintain the flavors and texture. For the ultimate taste experience, reheat as needed instead of freezing. Can I freeze this pasta dish? Regrettably, I advise against freezing Eggplant and Sun-Dried Tomato Ricotta Pasta. The creamy texture of the ricotta and the pasta can become mushy when thawed, diminishing the overall dining experience. If you want to prepare ahead, simply make the pasta and store it in the fridge, then enjoy fresh! What if the sauce turns out too thick? If your sauce is too thick, don’t fret! Simply incorporate the reserved pasta water a little at a time until you achieve the desired creaminess. Start with a couple of tablespoons and mix well; you want a nice, thick yet coatable sauce. This little trick brings everything together beautifully! Are there any dietary considerations for this dish? Absolutely! This creamy dish is vegetarian-friendly and can be easily adjusted for dietary needs. If you have lactose intolerance, consider substituting the ricotta with a vegan option, such as cashew cream or silken tofu blended until smooth. Additionally, for gluten-free diners, you can swap out the rigatoni for gluten-free pasta varieties, making it a delightful option for everyone! Can I add protein to make the dish heartier? Very! You can easily enhance this pasta by adding cooked protein such as shredded chicken, sautéed shrimp, or even chickpeas for a plant-based option! Add them after mixing in the pasta and sauce, ensuring everything is heated through. The more, the merrier when it comes to customizing this dish to your liking! Creamy Eggplant and Sun-Dried Tomato Ricotta Pasta Bliss This Eggplant and Sun-Dried Tomato Ricotta Pasta comes together in just 20 minutes, offering creamy indulgence and rich flavors in every bite. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 10 minutes minsTotal Time 20 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta12 oz Rigatoni Ziti or penne make great substitutes.For the Sauce1 medium Eggplant Finely diced, peeling is optional.1/2 cup Sun-Dried Tomatoes Choose those packed in oil.1 small Shallot Can be swapped for onion.3 cloves Garlic Minced.14.5 oz Purée Tomatoes1 cup Ricotta Try vegan nut cheese for an alternative.1 tsp Crushed Red Pepper Flakes Adjust according to your taste.1 tsp Smoked Paprika Optional but recommended.1 tsp Salt1/2 tsp Black Pepper Equipment Large potSkilletColanderwooden spoon Method Step‑by‑Step InstructionsBring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, about 10–12 minutes. Reserve ¼ cup of cooking water, drain the pasta, and set it aside.In a large skillet, heat 5 tablespoons of oil from sun-dried tomatoes over medium heat until fragrant.Add minced garlic and chopped shallot to the skillet, sauté for about 3 minutes until translucent and fragrant.Add diced eggplant to the skillet, sauté for another 3 minutes until softened and slightly browned.Stir in sun-dried tomatoes and let it cook for another 5 minutes.Pour in puréed tomatoes and bring to a gentle boil, simmer for 5 minutes. Season with red pepper flakes, paprika, salt, and pepper to taste.Reduce heat, stir in ricotta until blended. Add drained rigatoni and toss together, adding reserved pasta water as needed.Taste and adjust seasoning if necessary, serve immediately while hot. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg NotesFor a smoother sauce, blend ricotta with puréed tomatoes before adding to the skillet. Store leftovers in an airtight container and refrigerate for up to 3 days. Avoid freezing. Tried this recipe?Let us know how it was!
