pasta with ricotta cheese

Creamy pasta with ricotta, sun-dried tomatoes, and eggplant in a savory sauce

Pasta with ricotta cheese offers a delightful blend of al dente pasta, sun-dried tomatoes, and eggplant, harmonized with aromatic spices. The creamy ricotta binds everything together, creating a comforting and flavorful dish.

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this recipe is worth to try out :

This pasta with ricotta cheese recipe is a must-try for its simplicity and deliciousness. Easy to make at home, it offers a flavorful blend of creamy ricotta, tangy sun-dried tomatoes, and savory eggplant, making it a satisfying and comforting meal.

how to make pasta with ricotta cheese ?

To make pasta with ricotta cheese, boil pasta until al dente. Sauté garlic, shallot, and eggplant. Add sun-dried tomatoes, tomato purée, spices, and ricotta. Toss cooked pasta in the sauce, adjust seasoning, and serve. Enjoy the creamy, flavorful dish

helpful tip :

too ensure the eggplant is diced into small, uniform pieces to ensure even cooking and integration into the sauce. Additionally, reserve some pasta cooking water to adjust the consistency of the sauce as needed, ensuring a creamy and well-coated pasta dish. Finally, taste the dish before serving and adjust the seasoning to your preference, as it can greatly enhance the overall flavor profile.

To make this pasta with ricotta cheese recipe, you’ll need :

  1. Large pot for boiling pasta
  2. Skillet or frying pan for sautéing vegetables
  3. Wooden spoon or spatula for stirring
  4. Colander for draining pasta
  5. Measuring cups and spoons for precise ingredient measurement
  6. Sharp knife for chopping vegetables
  7. Cutting board for preparing ingredients
  8. Serving bowl or plate for serving the finished dish
Creamy pasta with ricotta, sun-dried tomatoes, and eggplant in a savory sauce
Creamy pasta with ricotta, sun-dried tomatoes, and eggplant in a savory sauce

ngredients used in this pasta with ricotta cheese recipe :

  1. Pasta: Provides the base for the dish, offering carbohydrates for energy and texture.
  2. Eggplant: Adds a hearty and meaty texture to the dish, along with a subtle earthy flavor.
  3. Sun-dried tomatoes: Infuse the dish with a rich, concentrated tomato flavor, balancing sweetness and tanginess.
  4. Shallot and garlic: Enhance the savory profile of the dish, adding depth and aroma.
  5. Tomato purée: Provides a smooth and rich tomato base for the sauce, adding depth of flavor and color.
  6. Ricotta cheese: Adds creaminess and richness to the dish, creating a velvety texture and mild flavor.
  7. Crushed red pepper flakes: Adds a subtle heat and complexity to the dish, balancing the creaminess of the ricotta.
  8. Smoked paprika: Enhances the overall flavor profile with its smoky and slightly sweet notes, complementing the other ingredients.
  9. Salt and black pepper: Seasonings used to enhance the flavors of the dish, adding depth and balance to the overall taste.

nstructions for making pasta with ricotta cheese :

  1. Cook Pasta: Boil pasta until al dente, then drain and set aside.
  2. Prepare Sauce: Sauté garlic and shallot, then add eggplant and sun-dried tomatoes. Stir in tomato purée and simmer.
  3. Season and Add Ricotta: Season sauce, then stir in ricotta until smooth.
  4. Combine and Serve: Toss cooked pasta with sauce until coated. Adjust seasoning if needed and serve immediately. Enjoy your creamy and flavorful pasta dish!

Can I use different types of pasta for this recipe ?

Yes, feel free to use your favorite type of pasta. However, shapes with nooks and crannies, like penne or fusilli, work well for holding the sauce.

How can I make this recipe vegan ?

You can substitute ricotta cheese with a plant-based ricotta alternative or make a cashew-based cream sauce. Additionally, ensure the pasta you use is egg-free.

Can I freeze leftovers ?

It’s not recommended to freeze this dish as the texture of the ricotta cheese may change upon thawing. However, you can store leftovers in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave.

pasta with ricotta cheese

Course: MainCuisine: Italian
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

627

kcal
Total time

25

minutes

Creamy ricotta sauce coats sautéed eggplant and sun-dried tomatoes, tossed with pasta. This quick and satisfying vegetarian dinner is ready in about 20 minutes—a deliciously simple option for a perfect weeknight meal.

Ingredients

  • 9 ounces pasta

  • 1 small eggplant, diced

  • 1 cup sun-dried tomatoes, drained and chopped

  • 1 shallot, finely chopped

  • 3 garlic cloves, minced

  • 1 cup tomato purée

  • 5 ounces ricotta cheese

  • 1/2 teaspoon crushed red pepper flakes

  • 1 teaspoon smoked paprika

  • Salt and black pepper to taste

Directions

  • Cook pasta according to package instructions until al dente. Reserve 1/4 cup of cooking water before draining.
  • In a skillet, heat oil over medium heat. Add shallot and garlic, sauté until fragrant.
  • Add diced eggplant and cook until softened.
  • Stir in sun-dried tomatoes and tomato purée, simmer for 5 minutes.
  • Season with crushed red pepper flakes, smoked paprika, salt, and black pepper.
  • Add ricotta cheese and cooked pasta to the skillet. If needed, add reserved cooking water to loosen the sauce.
  • Stir until everything is well combined and heated through.
  • Adjust seasoning if necessary and serve immediately. Enjoy your creamy pasta with ricotta cheese!

Notes

  • Enjoy the creamy richness of this pasta dish with ricotta, perfect for a quick and satisfying weeknight dinner. Bon appétit!

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