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Baked Ziti with Roasted Eggplant and Ricotta Recipe

Baked Ziti with Roasted Eggplant and Ricotta recipe


This is a yummy pasta dish with roasted eggplant and creamy ricotta cheese. We cook pasta and mix it with eggplant, tomatoes, and cheese. It's baked until bubbly and golden. It's a warm, cheesy meal for dinner.


2 medium eggplants, diced
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
16 oz ziti pasta
1 large yellow onion, minced
4 cloves garlic, minced
28 oz can diced tomatoes
1 tablespoon white wine vinegar
1 teaspoon brown sugar
1/2 teaspoon crushed red pepper
1 cup ricotta cheese
1/2 cup fresh basil, chopped
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese


Preheat oven to 425°F (220°C).
Toss diced eggplant with olive oil, oregano, salt, and pepper on a baking sheet. Bake for 20 minutes, until browned and soft.
Bring a large pot of salted water to a boil. Cook ziti according to package instructions until al dente, about 10 minutes. Drain and set aside.
In a large pan over medium heat, sauté onion in a splash of olive oil until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Stir in the canned tomatoes, white wine vinegar, brown sugar, and crushed red pepper. Simmer for 10 minutes.
Combine the roasted eggplant, cooked ziti, tomato sauce, and ricotta cheese in a large bowl. Mix well.
Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheese.
Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.

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