Penne Rigate with Ricotta, Mozzarella, and Eggplant


  • 9 oz. Galbani® Ricotta
  • 4 oz. Galbani® Chunk Mozzarella, shredded
  • 1/2 cup extra virgin olive oil
  • 3 whole garlic cloves, peeled
  • 1 eggplant
  • 4 cups tomato sauce
  • 16 oz. package penne rigate pasta
  • 1/2 cup fresh basil
  • salt & pepper


  • In a large sauté pan, heat olive oil over medium heat.
  • Add garlic and eggplant, cook until golden brown and tender.
  • Add tomato sauce and cooked eggplant to a large pot and heat through over medium heat.
  • Bring large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and add to sauce.
  • Add ricotta, half the hand shredded mozzarella cheese, and fresh basil to the sauce mixture. Toss to mix.
  • Season with salt and pepper.
  • Sprinkle remaining hand shredded mozzarella over each portion of pasta.