I have to share this recipe for Sun-Dried Tomato Eggplant Ricotta Pasta because I probably make it more than I should. It’s my secret weapon for those nights when I want a really, really good dinner but have very little energy to pull it off. There’s just something about the combination of soft, savory eggplant and a creamy, tangy tomato-ricotta sauce that hits the spot every single time. The one thing I’ve learned is to be patient with the eggplant in the oven; getting it properly browned is what takes the flavor from good to great.
Here’s What You’ll Need
- 1 large eggplant, chopped into cubes
- 3 tablespoons of olive oil
- Salt and black pepper
- 1 pound of pasta (I always use rigatoni, but any short pasta is fine)
- 3 minced garlic cloves
- 1/2 cup of sun-dried tomatoes from a jar with oil, drained and chopped
- A pinch of red pepper flakes, if you like a little warmth
- 1 (15-ounce) tub of whole milk ricotta
- 1/2 cup of the water from the pasta pot
- 1/2 cup of grated Parmesan, plus more for serving
- A small handful of fresh basil, chopped
- Zest from 1 lemon (this really brightens everything up)
How to Put It All Together
Step 1: Roast the Eggplant
First, get your oven heated to 400°F (200°C). Put the eggplant cubes on a baking sheet, drizzle with about two tablespoons of the olive oil, and toss with salt and pepper. Make sure they’re spread out and not piled on top of each other so they can roast instead of steam. They’ll go into the oven for about 20-25 minutes. I like to flip them about halfway through so they get browned on all sides. You’ll know they’re done when they are soft and have those nice caramelized spots.
Step 2: Cook Your Pasta
While the eggplant is in the oven, get a big pot of water boiling. Salt it well, then add your pasta. Let it cook based on the package time until it’s al dente. Before you drain it, grab a mug and save at least a cup of that starchy cooking water. It’s the key to making the sauce creamy later. Then you can go ahead and drain the pasta.
Step 3: Get the Sauce Started
Using the same pot you cooked the pasta in, add the last tablespoon of olive oil and set the heat to medium. Add the minced garlic and the red pepper flakes. You only need to stir this for about a minute until you can smell the garlic. Don’t walk away or it will burn. Add the chopped sun-dried tomatoes and stir for another minute.
Step 4: Make It Creamy
Turn the heat down to low. Add the whole tub of ricotta, the parmesan, and the lemon zest to the pot. Stir it all up. It will look thick at first, but then you’ll slowly pour in about half a cup of the pasta water you saved, stirring the whole time. You’ll see it loosen up into a beautiful, creamy sauce. If it’s still too thick for your liking, just add a bit more water. Now’s the time to taste it and see if it needs more salt or pepper. Add the cooked pasta and the roasted eggplant back into the pot and stir gently to get everything coated in that sauce. Mix in the fresh basil right at the end.
Step 5: Time to Eat
Spoon it into bowls and top it with some extra Parmesan. This healthy vegetarian pasta dinner is so full of flavor you don’t need much else with it, maybe a simple salad if you feel like it. It’s just a really satisfying meal, perfect for a regular weeknight but also good enough if you have people over.
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This Is Why It’s a Favorite
Look, I know I’ve hyped this up, but this Sun-Dried Tomato Eggplant Ricotta Pasta really is one of my go-to meals. It’s comforting without being heavy, and the flavors are just so good together. It’s a simple, honest recipe that delivers every time. If you end up making it, I’d love to hear how it went in the comments.
Sun-Dried Tomato Eggplant Ricotta Pasta
Make our easy Sun-Dried Tomato Eggplant Ricotta Pasta! A creamy, vegetarian dish with savory roasted eggplant. Perfect for any weeknight.
Ingredients
- 1 big eggplant
- some olive oil
- salt and pepper
- a pound of rigatoni pasta
- 3 cloves of garlic
- half a cup of sun-dried tomatoes
- a little red pepper flake
- one 15oz container of whole milk ricotta
- the water from the pasta
- half a cup of parmesan
- a handful of fresh basil
- the zest of one lemon
Instructions
Step 1
so first thing is get the oven to 400
just chop up your eggplant into chunks and get it on a baking sheet with some olive oil salt and pepper
you want to spread it out so it has space
then just let it roast in there for 20 25 minutes til you see it gettin soft and kinda brown
Step 2
while thats in the oven go ahead and get your pasta water boiling with plenty of salt
cook your pasta how you like it
and remember to save a good cup of that water when its done before you drain it all
Step 3
in the pot you cooked the pasta in put in a little more olive oil over medium heat
your minced garlic and red pepper flakes go in next just for maybe a minute
then you can throw in the chopped sun-dried tomatoes too
Step 4
ok now turn the heat way down to low this parts important
add the whole container of ricotta the parmesan and the lemon zest right into the pot
start to stir it and pour in some of that pasta water you saved
it will all come together into a creamy sauce just add more water if you need to
Step 5
now you just put the cooked pasta and that roasted eggplant back into the pot with the sauce
just kinda stir it all together nice and easy so you dont break up the eggplant too much
mix in your chopped basil right at the end before you serve it
Notes
The pasta water has to be saved or the sauce is no good
You need to use whole milk ricotta for the best texture
Dont let the eggplant pieces crowd the pan when roasting
That little bit of lemon zest really matters for the flavor
Nutrition Information
Yield
6Amount Per ServingCalories 680