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Fusilli with ricotta sauce, eggplant and mozzarella
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious vegetarian creamy tomato pasta with eggplant and mozzarella - perfect for the whole family to enjoy!
Ingredients:
  • 500g Fusilli
  • 400g Ricotta sauce
  • 1 eggplant, diced
  • 1/2 punnet of cherry tomatoes, sliced
  • 10 leaves fresh basil, torn
  • 50g Grana Padano cheese, grated
  • 1 large buffalo mozzarella, diced into 1.5 cm cubes
  • Extra virgin olive oil, for drizzling
  • Rock salt, for pasta water
Instructions:
  • In a large saucepan, bring abundant water to a vigorous boil. Add rock salt to the boiling water at a ratio of 7 grams per litre.
  • Add the Barilla Fusilli to boiling water and stir occasionally until cooked according to package instructions.
  • Heat oil in a large fry pan, sauté eggplant until soft, then add cherry tomatoes and Ricotta sauce, simmering until combined.
  • Two minutes before the suggested cooking time, drain the pasta while reserving one ladle of cooking water. Combine the pasta and reserved water with the sauce, allowing it to finish cooking together.
  • Take the fry pan off the heat, then stir in torn basil leaves, Grana Padano, and buffalo mozzarella. Mix until the mozzarella melts smoothly.
  • Drizzle with Extra Virgin Olive oil right before serving to enhance the flavors.

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