Penne Rigate with Ricotta, Mozzarella, and Eggplant
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9 oz. Galbani® Ricotta
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4 oz. Galbani® Chunk Mozzarella, shredded
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1/2 cup extra virgin olive oil
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3 whole garlic cloves, peeled
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1 eggplant
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4 cups tomato sauce
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16 oz. package penne rigate pasta
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1/2 cup fresh basil
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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.
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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
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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.