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Spaghetti Rigati with Eggplant, Ricotta Cheese, Mozzarella Cheese and Garlic (Spaghetti Rigati con Melanzane, Ricotta, Mozzarella e Aglio)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

4 cups ( 1 pound)eggplant, peeled, cut into 1/4-inch strips
1/4 cupextra virgin olive oil
1garlic cloved, minced
1 tablespoonchopped fresh basil
1teaspoonchopped fresh thyme leaves
1/8 teaspoonground black pepper
1 jar (17 ounces)BARILLA Restaurant Creations Sugo alla Napoletana
1/2 cuphot water, divided
1 box (16 ounces)BARILLA Spaghetti Rigati
1 cupmozzerella cheese, cut into small cubes
1 cupricotta salata, shaved or chopped
1/8 teaspoonfreshly ground black pepper


HEAT oil in large skillet over medium-high heat. Add eggplant and garlic; cook 5 to 6 minutes or until eggplant is tender, stirring occasionally.
STIR in basil, thyme, pepper, and both jars of Restaurant Creations. Rinse each jar with ¼ cup hot water to remove all sauce, and stir into skillet. Bring to a simmer, stirring occasionally.
COOK Spaghetti Rigati according to package directions. Drain and return to pot.
ADD sauce to hot Spaghetti Rigati; toss. Stir in mozzarella cheese and let soften slightly. Stir in ricotta salata; transfer to serving platter or bowl



Substitute 1 teaspoon dried basil leaves and ½ teaspoon dried thyme leaves for fresh herbs


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